Friday, 16 April 2010

Slow Cooked Mexican Style Chicken

Ingredients
  • 600 g skinless chicken thigh fillets
  • 1 cup brown rice
  • 400 g tin red kidney beans
  • 500 g taco sauce
  • 1 cup chicken stock
  • 1 cup grated cheddar cheese
  • 1/2 cup sour cream
Method
  1. Par-cook rice--place rice in a microwave proof dish, add 1 1/2 cups of water, cover, heat on high for 8 minutes
  2. Strain water from rice
  3. Add rice to slow cooker
  4. Cut chicken thigh fillets in quarters & place on top of rice
  5. Wash kidney beans in the strainer and add them to slow cooker
  6. Add taco sauce, stock and cheese
  7. Cook on low for 4 hours
  8. Serve topped with sour cream

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