This is a massive batch cook-up because I need to fill my freezer so – well, Ive made a heap. This will freeze and defrost very well and would only enhance by the next day for lunches and if you are an office worker – drive the whole office batty with the smell. I used Your Inspiration At Home Chilli Con Carne Spice Mix because I had it but I will put the spices you could use instead in the recipe for you as an add on at the end. I cooked up a fat head dough and served it on the side as “chips” to dip. It didn’t really need it – but I also used the spice in it instead of the usual rosemary and garlic to enhance and marry all the flavours.

INGREDIENTS:

1 kilo Chicken Breast Fillet

1 Tin Ardmona Original Tomatoes ( they are the lowest in sugar and Australian Made)

If you want to be “purist – you can use half a dozen pureed ripe tomatoes – but at the moment its winter so they are not in season and they are NASTY!!

Your Inspiration At Home Chilli Con Carne Spice Mix * See Homemade if you can’t access

1 small brown onion chopped

2 sticks of celery chopped

Thermomix Vegetable Stock & 250 ml water if using a heavy based pan ( a little more if you are whacking this into a slow cooker for the day)

METHOD:

Cut your chicken fillets in half length way and sear until brown in a hot heavy based pan on a medium high heat ( season lightly with a pinch of YIAH spice and S & P – if you have the spice)

Set aside to rest.

In the same pan – cook your celery and onion until translucent and soft, add your spices and cook till fragrant add your tomatoes.

Add water and stock ( you can use Thermomix Vegetable stock if you have it or a beef stock pod – you know the good gel ones – no nasty stock cubes)

Bring to a simmer and here you can transfer the lot to a slow cooker and cook for 6 hours on medium /low or whatever setting you use ( mines an automatic) or you can pop the chicken back into the sauce clamp a lid on your pan and simmer for 45 mins on a low heat.

I usually turn mine off after 45 mins and reheat just before serving. Your chicken will shred nicely into the sauce with two forks.

I love coriander so I tossed half a bunch of chopped fresh coriander in when the heat was off.

Serve Nachos Style with Fat Head made into Chips or as a wrap if you want. But it deserves a whack of sour cream, some grated cheese and a little Sirarcha if you dare!

*MEXICAN SPICES:

1 Teaspoon Powdered Chilli, 1 Teaspoon Ground Cumin, 1 Teaspoon Ground Coriander, 1 Teaspoon Sumac, 1 teaspoon parsley flakes, 1/2 Teaspoon Garlic Powder, 1/2 Teaspoon onion powder, 1/2 Teaspoon Sweet Paprika. Place into a jar – shake like crazy and use as needed.

NUTRTITIONAL INFORMATION: (8 Serves) – without sides

Calories 35 Fat 0.7 Carbs 4  ( Fibre 1.1) Protein: 3.2