So here a great recipe for pulled chicken tortilla bean stew filling. Even though it is sound kind of complicating this recipe is actually quite easy to make. The stove is doing all the hard work while you just have to stir and add some ingredients and stir some more. All you then need is a little patiences and you will be rewarded with a tasty dish. So are you ready? Lets get started!
Chicken is without a doubt one of my favorite foods. It is for to most part very lean, it is a great source of protein, very versatile and it tastes great with herbs and spices. It goes well in all sort of dishes for breakfast, lunch and dinner.
For this recipe I used chicken breast but you can also use chicken thighs with or without bones. In any case the chicken is cooked without the skin. Chicken breast shreds very easily that is why I use it. If you decide to use chicken thighs with bones the cooking time will increase because it takes longer to get it of the bone.
To give the dish more flavour I used chicken stock to boil the chicken breast but it is not a necessity. You can use plain water to boil the chicken before shredding. I used the chicken stock in the stew as well so if you do boil the chicken in stock do not throw it away when you are done cooking the chicken.
Like every recipe this one can’t do without some bell peppers, onion and garlic. If you like spicy you can add chili peppers or Sriracha sauce (it is my go to). Make a big batch in one go and put it in the freezer. If you store it in the refrigerator overnight it tastes even better as the flavours will infuse the chicken even more.
I serve the pulled chicken bean stew filling with aromatic Basmati rice and home made corn flour tortillas. It can also be served with taco’s, flour tortillas or just rice.
How to make Pulled chicken tortilla bean stew filling
Want to see how to make Pulled chicken tortilla bean stew filling? Watch the 1 minute video below:
I hope you enjoy this recipe how to make pulled chicken tortilla bean stew filling! If you make any my recipes? Tag @thetortillachannel on Instagram to let me know.
How to store
You can store the corn tortillas in an airtight container in the refrigerator for about a week.
Pulled chicken tortilla bean stew filling is a tasty dish that is very easy to make with less than 10 ingredients. Join me in making this recipe.
- 200 grams chicken breast
- ⅓ chicken stock cube
- 1 cup of hot water to dissolve the chicken stock
- 1 onion
- 2 cloves of garlic
- 1 bell pepper
- 2 tablespoon of sunflower oil
- 1 small tin (70 grams) of tomato puree
- 1 tin of kidney beans (250 grams)
- 1 tablespoon of Sriracha sauce or hot peppers (if you like it spicy)
- 2 home made corn tortillas
Bring water to the boil and crumble the chicken stock cube in the water.
Add the chicken breast to the boiling water and cook for 25 minutes and a shimmering heat.
Take the chicken out of the boiling water and shred it using two forks.
Finely dice the onion, bell pepper and garlic.
Heat the sunflower oil in a Dutch oven on medium to high heat and fry the onion, pepper and garlic.
Add the tomato puree and a cup of chicken stock.
If you like spicy you can add the hot peppers or Sriracha now.
Then add the shredded chicken and stir thoroughly before adding the kidney beans.
Let the stew shimmer for at least another 20-25 minutes before serving.
Wash the Basmati rice thoroughly and cook it in a rice cooker. During the cooking process water will evaporate so add chicken stock or water if necessary.