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Mexican Pulled Chicken

1 tablespoon olive oil
1/2 onion roughly chopped
1 heaping teaspoon ground cumin
1/2 teaspoon chili powder
salt and pepper
2 boneless, skinless chicken breasts
3/4 cup salsa
1 cup chicken stock
1/2 lime, juiced

To assemble:
Flour Tortillas, warmed
Spinach leaves
Avocado, peeled and sliced

In a heavy pot with a lid heat olive oil to medium & add onion, cumin, chili powder & a pinch of salt & pepper. Cook onion, stirring regularly until it starts to soften. Add chicken, salsa & chicken stock & bring to a simmer. Cover & cook for 15-20 minutes or until chicken is cooked through. Remove chicken from pot & set aside. While chicken cools bring the sauce to a simmer, uncovered. Reduce by half. When chicken is cool shred it. Stir chicken back into sauce & reduce heat to low for few min. Add lime juice. Taste & adjust seasonings. Lay a warm tortilla on a plate, top with spinach leaves, pulled chicken, and avocado.

~ Val "Kris & I visited a little Mexican restaurant while I was on vacation in Florida. Their pulled chicken was so good! When we got home we searched for a recipe online to duplicate it. This one comes close."