This recipe was inspired by one I saw in the Tesco magazine (yes, I read exciting publications like that!). I made it in my slow-cooker rather than in a pan as they suggested. This made the meat really moist and tender, and it was so fun to shred with a fork! Or perhaps my perception of fun is slightly skewed after all these years of studying…
To make around 6 portions, I used 1kg chicken breast, 500g passata, 2 onions, a bulb of garlic, lots of paprika and smoked paprika, black pepper, 2 chilis, extra chili powder, a little cayenne pepper, a handful each of basil and coriander (plus more coriander to throw in towards the end of cooking) and 1 tbsp or so balsamic vinegar.
I simply put everything in the slow cooker and left it. After about 10 hours I took out the chicken and shredded it with a fork, before stirring it back in. I also reduced down some of the liquid to make the sauce a little thicker.
I had it with kale, coconut milk and extra coriander and red onion.
This would be really yummy with one of my wraps – I might try that out next!
My initial inspiration came from here: http://www.bbcgoodfood.com/recipes/531628/mexican-chicken-stew