Pulled chicken fajitas with cheesy topping
SERVES 4–6 PREP TIME 25 MINUTES COOK TIME 5 HOURS 10 MINUTES
2 tablespoons extra virgin olive oil
1kg chicken thigh fillets
1 medium (200g) red capsicum, sliced thickly
1 medium (200g) yellow capsicum, sliced thickly
1 medium (200g) green capsicum, sliced thickly
1 medium (170g) red onion, sliced thickly
2 cloves garlic, chopped finely
2 tablespoons chipotle in abodo sauce
1 teaspoon ground cumin
1 teaspoon smoked paprika
¼ cup (60ml) chicken stock
¼ cup (60ml) passata
1 teaspoon sea salt flakes
6 flour tortillas
2 tablespoons coriander leaves
1 lime, halved chopped avocado and sour cream, to serve
PICO DE GALLO CHEESE TOPPING
1 jalapeño, chopped finely
½ small (40g) white onion, chopped finely
1 small (90g) tomato, seeds removed, chopped finely
2 tablespoons finely chopped coriander
⅓ cup (25g) shredded mozzarella
⅓ cup (30g) shredded cheddar cheese
Heat oil in a large frying pan over high heat. Cook chicken in batches for
