Ingredients
- 300 g of chicken breasts
- 1 red onion
- 3 cloves of garlic
- 1 bunch of fresh coriander
- 1 teaspoon(s) of cumin
- 4 teaspoon(s) chili powder
- 1 teaspoon(s) of paprika
- 250 g of corn
- 200 g diced peeled tomatoes
- 250 g tomato coulis
- 300 g black beans, rinsed and drained
- 1 l of chicken stock
- 2 lawyers
- 1 organic lime
- 1 handful of corn tortillas
- 2 tablespoon(s) of olive oil
Preparation
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Preheat the oven to 150°/th. 5. Peel and chop the onion and garlic. Wash and chop the coriander. In an ovenproof casserole dish, brown the onion and garlic for 5 minutes in a drizzle of oil, then add the spices and continue cooking for another 1 minute. Add the whole chicken breasts, as well as the corn, diced tomatoes, coulis, black beans and add the broth. Salt and pepper with a grinder, and add half of the chopped coriander. Bake the casserole with its lid for 2 hours.
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Take out the chicken and shred it with a fork, put it back in the casserole dish.
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When serving, add avocado slices, lime wedges and chopped coriander. Enjoy immediately with a few tortillas.
