Filter
Reset
Sort ByRelevance
JOYCE LITOFF
Mexican stew with pulled chicken
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat half of the oil and fry the chicken around golden brown. Add the chili sauce, paprika powder and stock and cover for about 25 minutes.
-
Meanwhile, cook the potatoes in water with salt. Mix the crème fraîche with the green herbs and set aside.
-
Heat the rest of the oil in a saucepan and fry the onion. Heat the beans and corn, drain and drain.
-
Add the boiled potatoes to the onion and crush coarsely with salt and pepper. Scoop the beans and corn through.
-
Pick the cooked chicken into pieces. Serve the stew with the pulled chicken and a spoon of the crème fraîche on it.
-
45 minMain dishRed onion, winter carrot, parsnip, fresh thyme, ras el hanout, olive oil, floury potatoes, beef chipola sausages, milk, butter,roasted stew -
50 minMain dishturkey breast à la minute, garlic, low-fat yogurt, curry powder, unpolished rice,curry turkey with rice -
270 minMain dishlarge onion, run through beef, unsalted butter, clove, dried laurel leaves, meat broth tablet, water, crumbly potato, Goudrenet apple, semi-skimmed milk, unsalted butter, dried nutmeg, bread-crumbs,hunting dish of hot lightning -
30 minMain dishcrumbly potato, half-to-half-chopped, onion, Red pepper, tomato paste, semi-skimmed milk, unsalted butter, Chinese coal,Filled cabbage rolls
Nutrition
880Calories
Fat71% DV46g
Protein98% DV49g
Carbs22% DV66g
Loved it