This week for Taco Tuesday I pulled some free range chicken thighs and drumsticks out of the freezer and paired them with New Mexico chillis. New Mexico chillis have a fruity, berry flavour. In this weather, they will pair beautifully to make a fresh, fullsome, complex and tasty dish served with guacamole made from the last of the avocados, organic radishes and sweet corn kernels.
For the chicken
|2||chilli New Mexico|
|1||lemon/lime, juice of|
Brown the chicken in a hot pan. Transfer to the slow cooker. Add the chilli to the pan with half a cup of water. Turn off the heat and allow the chilli to soften. Discard the stalk of the chilli and finely chop the flesh. Add the chilli and water to the slow cooker with the remaining ingredients. Cook on the ‘low’ setting for 4-6 hours. Remove the meat from the bones. Discard the bones. Using two forks, shred the meat.
Cut the avocado in half. Discard the seed and skin. Mash the flesh with the juice of the lemon or lime.
Finely slice the radishes.
Drain the sweet corn. Chop the chives and mix through the corn.
Warm a dry frying pan and heat a tortilla till it begins to colour.
Arrange a portion of chicken down the middle of the tortilla. Add a generous scoop of corn. Dollop over some guacamole, then sprinkle with radish slices. Serve immediately and repeat for remaining tortillas.