At Home With Theresa

Thermomixing again! I had to share this very easy to make yet so tasty Mexican chicken recipe. I have made this many times over, and served it as taco filling, in sandwiches, and what little left over mixed in with scrambled eggs.

The instruction is for making this using the Thermomix. However, I have included a stove top version below. Happy cooking!

Ingredients:

10.5 oz onions, quartered

1 oz vegetable oil

10 oz tomatoes, quartered

2 heaping teaspoons chicken stock paste

36 oz boneless, skinless chicken breast, in pieces (1.5 inch)

1 oz piloncillo, in pieces, or dark brown sugar

1-3 oz canned chipotle chillies (in adobo sauce)

2 bay leaves

18 Mexican tostadas

7 oz panela cheese (I used Feta cheese), crumbled

8 oz sour cream, to serve

Preparation:

1. Place onions an oil into mixing bowl and cover with the measuring cup or splash guard and set to 5 seconds/speed 5. Then saute 5 minutes/250F/speed 1.
2. Add tomatoes, and chop 5 sec/speed 5. Scrape down the sides.
3. Add stock paste, chicken, piloncillo, chiopotle chilies, and bay leaves and cook 18 minutes/212F/reverse blade/speed 1. Remove bay leaves and shred 4 sec/reverse blade/speed 4.5.
4. Spoon shredded chicken onto tostadas, top with cheese, and serve with sour cream.

TO MAKE WITHOUT A THERMOMIX:

Heat a saucepan with the oil over medium high heat. Saute the chopped onions and tomatoes until soft. Add the chicken stock paste, chicken pieces, piloncillo, chilies, and bay leaves and simmer for 25 – 30 minutes, stirring occasionally. Shred the meat using 2 forks. Serve as above.