Recipe

Shredded Chicken

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Shredded Chicken

Shredded Cajun chicken in a rich tomato sauce. With sweet potatoes & tabasco spiked mayonnaise.




Ingredients to serve 2

  • 2 x sweet potatoes –slice into discs (2mm)
  • 3 x chicken breasts
  • ½ tbsp x cajun spice
  • ½ x onion – peel & chop finely
  • 1 stick x celery – dice (½ cm)
  • 1 clove x garlic – peel, grate finely & chop
  • ½ sachet x tomato paste
  • 2 x tomatoes – grate coarsely (reserve liquid)
  • 2 tbsp x mayonnaise
  • 1 tsp x tabasco (spicy – use to preference)
  • 5g x coriander – remove stalks
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 4 x sweet potatoes –slice into discs (2mm)
  • 6 x chicken breasts
  • 1 tbsp x cajun spice
  • 1 x onion – peel & chop finely
  • 2 sticks x celery – dice (½ cm)
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 sachet x tomato paste
  • 4 x tomatoes – grate coarsely (reserve liquid)
  • 4 tbsp x mayonnaise
  • 2 tsp x tabasco (spicy – use to preference)
  • 10g x coriander – remove stalks
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Sweet potato rounds: Slice the sweet potatoes very thinly into discs (2mm). Place on a tin foil lined baking tray in a single layer. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast 25-30 minutes until golden. Keep an eye on them so they don’t burn.

Step 3

Chicken fillets: Place a pan on medium-high heat with a knob of butter. Season the chicken with salt and pepper and coat in the cajun spice. Drizzle with a little olive oil and rub to coat with the spice. When the butter has melted, add the chicken to the pan and cook for 2-3 minutes a side, until lightly browned (doesn’t need to be cooked through at this point). Remove from the pan and set aside.

Step 4

Shredded Chicken: In the same pan, on medium-high heat add the onion and celery with a pinch of salt. Cook for 5 minutes until the onion has softened then add tomato paste and garlic and sauté for 30 seconds. Add the tomatoes (with the liquid) and simmer for 2 minutes. Then add the chicken back to the pan. As the tomato sauce and chicken cooks, shred the chicken with two forks until it has cooked through and the tomato sauce has thickened, 3-5 minutes. Season to taste.

Step 5

Tabasco mayonnaise: Mix the tabasco (spicy – use to preference) and mayonnaise.

Step 6

Serve the shredded chicken topped with coriander and the sweet potatoes and tabasco mayonnaise on the side.