Mexican Pulled Chicken

So I’ve been on a low FODMAP diet lately and for anyone else who is undergoing one (or thinking about it), I have loads of new creations to share with you.

But, before I do, I have to share this delicious slow cook Mexican chicken recipe, which I dished up to my guests on New Year’s Eve (but which is definitely not low FODMAP!).  It was so super simple and such a show stopper.  I served it with some gluten free wraps, a Mexican style salad and some sweetcorn fritters and it was amazing!!  We even tucked into it for lunch and dinner the next day!

 

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Mexican Pulled Chicken
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Prep Time 10 mins
Cook Time 7 hours
Servings
people
Ingredients
Prep Time 10 mins
Cook Time 7 hours
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to around 120oC.
  2. Pop all of the ingredients apart from the fresh coriander and spring onions into a large oven proof dish and give them a good mix, then lay the chicken breasts flat.
  3. Cook in the warm oven for around 7 hours then remove from the oven and shred the chicken with two forks.
  4. You can then either remove the lid or transfer to a serving dish and cook for a further 20 minutes or so to dry out a little.
  5. Scatter the coriander and spring onions on top to serve.
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