A really tasty recipe that is deliciously different from the traditional minced meat chilli! I found making this based on 6 servings provided a total of 8, when served alongside rice.
Cooking the chicken in stock over 50 minutes results in the chicken being beautifully moist and succulent. It breaks apart so easily too, creating a pulled pork 'look' to the dish.
I did find that I had to cook the chicken with the lid uncovered for the last 20 minutes as the sauce was watery, mostly from all the stock that was added. By doing this I got a reasonably thick sauce once all the other ingredients were added in. (I popped in some remaining sweetcorn I had leftover from another cook.)
All in all this was a delicious cook, and I can't wait to have the leftovers in the freezer! 😍👌
