Prep
5 - 10 mins

Cooking
35 - 40 mins

Serves 2

Rainbow Crunchy

- Ingredients -

Serves: 2

  • Half a bag of Florette Rainbow Crunchy salad
  • 2 tbsp olive oil
  • 2 white onions, sliced
  • 1 garlic clove, crushed
  • 2-3 tbsp chipotle chilli paste
  • 400g tinned chopped tomatoes
  • 2 tbsp light brown soft sugar
  • 200ml water
  • 6 chicken thighs, boneless
  • Salt and pepper
  • 8 small soft tacos
  • Guacamole or sour cream to serve

Method

  1. Heat oil in a large non-stick saucepan and fry the onions for a few minutes until softened. Add the garlic and fry for 1 min.
  2. Stir in the chipotle paste, tomatoes, sugar and water. Then sit the chicken thighs in the sauce.
  3. Bring to a low simmer, cover and cook for 20-25 mins, stirring often until the liquid has reduced slightly and the chicken is cooked through.
  4. Remove the chicken from the saucepan onto a plate and shred using two forks. Return the shredded chicken to the saucepan and stir through. Season to taste. If the sauce is too thin, return to the heat and simmer for a few more minutes.
  5. To assemble, place Rainbow Crunchy leaves and pulled chicken in a taco. Top with your choice of guacamole and/ or sour cream then serve.
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