Preparation time is 30minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
23 Ingredients
Number of servings
4
For the avocado cream
- 210grams Greek yoghurt
- 1/2 avocado, very ripe, peeled
- 1 lime, juice only
For the chicken sauce
- 1/4 cup cider vinegar
- 1 pinch chilli flakes
- 1teaspoons smoked paprika
For the pickled onions
- 1 red onion, thinly sliced
- 1 cup cider vinegar
For the pico de gallo
- 3 large tomatoes, deseeded and diced
- 1 jalapeno, finely chopped
- 1 small red onion, chopped
- 2 limes, juice only
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1.35kilograms whole chicken
- 1/4 cup cider vinegar
- 1tablespoons chilli flakes
- 1 small red onion, quartered
- 4 cloves garlic
- 8 corn tortillas
- 2 cloves garlic, crushed
- 1/2 bunch coriander, chopped
- 1 handful coriander, chopped
Description
Cooking a whole chicken like this gives a moist, flavour some result. Use leftovers in salads or wraps.
Method
Step 1 of 6
Preheat the oven to 160°C (Gas 3). Put the chicken (breast-side down), vinegar, chilli flakes, 1 tbs salt, onion, and garlic in a flameproof casserole or Dutch oven. Add 1 liter water and cook in the oven for 1 1/2 hours.
Step 2 of 6
For the pico de gallo, mix together the tomatoes, jalapeno, onion, garlic, coriander, and lime juice in a bowl. Season with salt to taste and set aside to let the flavours blend.
Step 3 of 6
For the pickled onions, put the onion, vinegar, and 1 tbs salt in a non-reactive saucepan (not aluminum or cast iron) over a medium heat. Simmer until the onion is translucent and light pink in colour. Remove from the heat to cool.
Step 4 of 6
For the avocado cream, put the yoghurt, avocado, lime juice, and coriander in a small bowl. Mash together with a fork until creamy. Season with a pinch of salt.
Step 5 of 6
Remove the chicken from its cooking liquid, pull the meat from the bones, and discard the skin (reserve the bones for making stock). Using your hands, or two forks, shred the chicken. Toss with the vinegar, chilli flakes, and paprika. Season to taste.
Step 6 of 6
Drain the pico de gallo through a fine mesh strainer. Layer the avocado cream, chicken, pico de gallo, and pickled onions on top of the tortillas and serve.
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