serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Quick Chicken
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 1 tbsp olive oil
- 1 red capsicum, finely chopped
- 500 g roasted rotisserie chicken meat, shredded
- 400 g can black beans, rinsed and drained
- 1 sachet (30 g) taco spice mix
- ½ cup (125 ml) hot water
- 640 g warmed medium flour tortillas
- Shredded lettuce, diced avocado, finely chopped cucumber, chargrilled corn kernels (optional), sour cream, grated cheese, to serve
For the salsa
- 250 g cocktail truss tomatoes (or cherry tomatoes), finely chopped
- 1 long red chilli, finely chopped
- ½ small red onion, finely chopped
- 1 lime, juiced
- Salt and black pepper
Instructions
- Heat the oil in a large frying pan. Add the capsicum and cook, stirring occasionally for 2 minutes. Stir through the chicken, beans, taco spice mix and ½ cup hot water. Cook, stirring, until warmed through and thickened.
- To make the salsa, combine the ingredients in a medium bowl and toss gently to combine. Season to taste with salt and pepper.
- Serve the chicken and bean taco filling with the warm tortillas, vegetables, sour cream and cheese at the table and allow guests to build their own chicken tacos as they like.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Quick Chicken
