Mexican Chicken W/ Jalapeño Crema

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SERVES THREE
PREP TIME: 2-3 HOURS (SLOW COOKER)
COOKING TIME: 20 MINUTES

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Ingredients

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FOR THE CHICKEN SCHNITZELS

3 CHICKEN BREASTS

JUICE OF ONE ORANGE

ZEST OF ONE ORANGE

1 TBSP PAPRIKA

2 TSP CUMIN

2 TSP DRIED OREGANNO

1 TSP CHILLI GROUND

1 TSP CINNAMON

SALT & PEPPER

1 TBSP OLIVE OIL

JUICE OF 1 LEMONS OR LIMES

1/2 CUP WATER OR STOCK FOR SLOW COOKING

FOR THE JALAPENO CREAM

1 AVOCADO

250G SOUR CREAM

3 JALAPENO, ROUGHLY CHOPPED, DE-SEEDED IF DESIRED

1 BUNCH CORRIANDER, TORN

2 GARLIC CLOVES, MINCED

1 TBSP WATER

JUICE OF 1 LIME

1 TBSP OLIVE OIL

SALT & PEPPER TO TASTE

FOR THE SLAW

1/2 HEAD RED CABBAGE, THINLY SLICED

3 STALKS SPRING ONION, FINELY CHOPPED

HANDFUL CORRIANDER, FINELY CHOPPED

1 FRESH CHILLI, DE-SEEDED AND FINELY CHOPPED

JUICE OF 1 LIME

SALT & PEPPER TO TASTE

SPLASH OLIVE OIL

1 TBSP OF KEWPIE MAYO

8 CORN TORTILLAS TO SERVE

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Utensils

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SHARP KNIVES

SLOW COOKER

GARLIC MINCER

BLENDER

FRY PAN

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Method

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1. BEGIN BY PLACING THE CHICKEN IN THE SLOW COOKER WITH ALL OF THE CHICKEN RUB INGREDIENTS, EXCEPT THE WATER AND USE YOUR HANDS TO MASSAGE THE CHICKEN WITH THE SPICES, GARLIC AND JUICES

2. POUR THE WATER OR STOCK OVER SO THE CHICKEN IS PARTIALLY SOAKED, PLACE THE LID ON AND SLOW COOK FOR 4-5 HOURS ON LOW OR 2-3 HOURS ON HIGH

3. WHILE THE CHICKEN IS COOKING, PLACE ALL OF THE CREMA INGREDIENTS IN A BLENDER AND BLITZ UNTIL MIXED TOGETHER. ** YOU DON'T WANT IT TOO RUNNY SO BEGIN WITH A LITTLE WATER AND ADD MORE IF NECESSARY

4. IN A SMALL SALAD BOWL, PLACE ALL OF THE PREPARED SLAW INGREDIENTS AND MIX TOGETHER - SET ASIDE IN FRIDGE

5. WHEN TIME HAS ELAPSED, REMOVE FROM SLOW COOKER, PLACE IN A BOWL AND SHRED INTO SMALL PIECES WITH 2 FORKS

6. PAN FRY CORN TORTILLAS IN BATCHES FOR 1-2 MINUTES AND SERVE BY SPREADING THE CREMA ON THE TORTILLAS. TOP WITH THE CHICKEN AND THE SLAW - ENJOY !

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