Recipes

Picodillo Boats

Slow Cooker or Weekday frenzy, this recipe feeds the family with a Mexican fiesta without the 'spicy'

Prep Time 10 mins
Cook Time 25 mins
Difficulty Easy
Serves 10
Picodillo Boats

Ingredients

  • 700g chicken breast
  • 2 cups chicken stock
  • 1 tsp paprika
  • 1/2 tsp pepper
  • 1 onion
  • 2 garlic cloves
  • 1/4 cup sultanas
  • OR 1/4 cup raisins
  • 1/2 cup pitted green olives
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 1/2 tsp cumin powder
  • 2 tbsp tomato paste
  • tortilla boats
  • salad of your choice (e.g. lettuce, tomato, cucumber, cheese, carrot.)
  • 1 cup greek yoghurt
  • 1 jar salsa

Method

  • Prep Ingredients: Cut the chicken breast into chunks. Peel the onion and then roughly chop.
  • In a large saucepan or pot place the chicken, stock, paprika and pepper. As you will be poaching the chicken, make sure that there is enough fluid to cover the chicken - add more if needed.
  • Simmer the chicken on medium heat for 15-20mins, or until the chicken is cooked through.
  • While chicken is cooking, prepare and chop the salads such as lettuce, grated cheese, diced tomato, cucumber and grated carrot.
  • Strain off the fluid from the chicken, reserving ~ 1/2 a cup of it (125mL) to use later.
  • With the chicken now in the pan, shred it with a fork until it is at your desired consistency. Set aside.
  • Meanwhile, in a food processor, place the onion, garlic, sultanas and olives. Process until a smooth paste forms.
  • In a frypan (or the saucepan from the chicken), heat the olive oil and fry the paste until softened. Add the oregano, coriander, cumin and tomato paste. Fry for a couple of minutes.
  • Next add the chicken to the spice mix, along with the 1/2 cup of reserved liquid. Stir through gently and let simmer for a few minutes while getting the boats ready!
  • Fill the boats with some of the chicken mix, salad of your choice, cheese, yoghurt and salsa. Sprinkle with coriander if wanted.
  • Enjoy!

Slow Cooker Adaptation:

Place the chicken, stock, paprika and pepper in the slow cooker. Cook on low for 6hrs until meat is falling apart and easy to shred. Continue from Step 3 as above.

Vegan & Vegetarian Adaptation:

Replace the chicken with Jackfruit. Buy 2 x 400g cans and drain. From here, you can simmer it in the stock, paprika and pepper – following on from Step 2 as above.

Either omit the cheese and yoghurt or replace with your fav plant-based alternative.