Ingredients
8 Chicken Breasts
2 tins chopped and peeled tomato
50g Fresh Corriander
1 or 2 Fresh Chillies (according to how much heat you want)
3 Limes
4 Garlic cloves
2 Tsp Cumin
1 Tsp Chilli powder
250mls Chicken Stock
250g small tubs of basil pesto
2 Tbsp Sour Cream
Method
Put the instant pot on sauce medium setting and put a little oil in. Add the crushed garlic cloves, the cumin and the chilli powder. Sauce for a few minutes then add the tin tomatoes.
When it starts to simmer add the pesto mixture (Pesto+Finely Chopped Coriander +Lime Juice and Zest) and chicken stock and let simmer for 3-4 minutes then season your chicken Breasts with kosher salt and add them to the pot.
Close the lid of the InstantPot and choose the Poultry episode on high pressure, it should cook for 30 minutes. Let it naturally release for 10 minutes when its done before venting the pot.
If not using an instant pot: Keep it on a low simmer for 2-3 hours (3 or more is best)
Take the chicken out, shred it and put it back in the pot, add a tablespoon of sour cream and mix it then leave it on low heat for about 20 minutes to reduce some of the liquid
Serve with in a tortilla or in a bowl. Goes great with mango salsa!
Happy Cooking!
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