Pulled Chicken Tortilla Bean Stew Filling

1. 1

   Bring water to the boil and crumble the chicken stock cube in the water.

2. 2

   Add the chicken breast to the boiling water and cook for 25 minutes and a shimmering heat.

3. 3

   Take the chicken out of the boiling water and shred it using two forks.

4. 4

   Finely dice the onion, pepper and garlic.

5. 5

   Heat the sunflower oil in a Dutch oven on medium to high heat and fry the onion, pepper and garlic.

6. 6

   Add the tomato puree and a cup of chicken stock.

7. 7

   If you like spicy you can add the hot peppers or Sriracha now.

8. 8

   Then add the shredded chicken and stir thoroughly before adding the kidney beans.

9. 9

   Let the stew shimmer for at least another 20-25 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.