Prep
10 MIN
Cook
2 HRS 30 MIN
Ingredients
1
large onion, sliced into rings
1.75 - 2 kg
whole chicken
2 tbsps
chipotle in adobo sauce *
1 tbsp
olive oil
2
garlic cloves, crushed
1 tsp
salt flakes
420 g
can HEINZ BIG RED Condensed Tomato Soup
420 g
can pinto beans, drained (optional)
_________
TO SERVE
-
Coriander leaves, spring onions & guacamole
Description
A simple but flavour-packed roast chicken, with so many uses. Add this Mexican chicken to tacos, nachos, burrito bowls, chicken enchiladas, soup or bake with a cornbread top.
Instructions
Step 1
Layer the onion slices in the base of an oven safe dish with a tight-fitting lid.
Step 2
Pat chicken dry and place on top of the onions. Combine the chipotle, oil, garlic and salt. Rub all over the chicken. Add ¼ cup water to base of pan. Cover and slow cook for 2 hours.
Step 3
Allow to cool then pull the meat from the bone. Combine the meat and reserved juices with the HEINZ Big Red and pinto beans, if using. Heat through before serving.
Step 4
Serve topped with coriander leaves, spring onions and guacamole.
* Chipotle in adobo sauce is available in supermarkets.
Replace with 2 tsp chipotle seasoning. Adding 1 tsp dried oregano and ground cumin will also work.