I was always under the impression that cooking pulled chicken took forever, but it really doesn’t 🙂 This meal takes under an hour to make and it tastes AMAZING!!
Low carb eating is the rave right now and my delicious cauli-hash makes the perfect substitute for potatoes. The mix between Asian and Mexican cuisine is surprisingly delicious.
1 head cauliflower, broken up
1 brown onion, diced
1 sweet potato, parcooked and diced
2 garlic cloves, crushed
1 free-range chicken breast per person
1 packet of Old El Paso’s roasted tomato and pepper fajita spice (found at Pick n Pay)
2 cups boiling chicken stock
For the BBQ sauce:
4-5 tbsp tomato sauce
4 tbsp hoisin sauce
3 tbsp Worcestershire sauce
1 heaped tsp of Old El Paso’s roasted tomato and pepper fajita spice (found at Pick n Pay)
For the fresh salsa:
1 tomato, chopped
1/2 yellow pepper, chopped
Juice of 1 lime
1 handful of fresh coriander, roughly chopped
2-3 red chillies, chopped
1 tsp xylitol/sugar
Preparation 10 minutes
Cooking time 30 minutes
Boil the kettle.
Place a saucepan on high heat and add a dash of olive oil, fry the onions and garlic for 5 minutes.
Then, sprinkle the chicken with a little bit of the Old El Paso’s roasted tomato and pepper fajita spice. Place another saucepan on high heat and add some olive oil. Fry the chicken breasts untill golden on each side (about 5 minutes). Then in a jug mix together the chicken stock and majority of the fajita spice (leaving a bit behind for the sauce). Pour the spicy mix into the saucepan with the chicken, turn the heat to medium, cover and cook for 15 minutes.
Once the onions have caramelized add the cauliflower bits and the diced sweet potato, add a splash of olive oil and some sea salt and black pepper. Fry for 15 minutes, tossing regularly. It must be golden.
Once the chicken has been cooking for 15 minutes, cut into the thickest part of the breast to see if it’s ready. If it isn’t cook for a bit longer in the water. If it is cooked, drain and let the chicken cool.
In a mixing bowl combine all the BBQ sauce ingredients, pour into a small pot and heat. Add a dash of water to loosen it. Taste to adjust the flavours.
Cut up all the salsa ingredients and place in a bowl, add the xylitol/sugar, olive oil and lime and some salt and pepper.
Once everything is ready, using two forks pull the chicken until slightly shredded, then stir it into the BBQ sauce, heat for about 2 minutes. Squeeze lime juice over the hash and serve with fresh salsa.