Pulled Chicken Tortilla Bean Stew Filling

• 200 grams chicken breast
• 0.33 pieces chicken stock cube
• 1 piece onion
• 2 pieces cloves of garlic
• 1 piece pepper
• 2 tablespoons sunflower oil
• 1 piece small tin of tomato puree
• 250 grams tin of kidney beans
• 1 tablespoon Sriracha sauce or hot peppers
• 2 pieces home made corn tortillas

1. Bring water to the boil and crumble the chicken stock cube in the water.
2. Add the chicken breast to the boiling water and cook for 25 minutes and a shimmering heat.
3. Take the chicken out of the boiling water and shred it using two forks.
4. Finely dice the onion, pepper and garlic.
5. Heat the sunflower oil in a Dutch oven on medium to high heat and fry the onion, pepper and garlic.
6. Add the tomato puree and a cup of chicken stock.
7. If you like spicy you can add the hot peppers or Sriracha now.
8. Then add the shredded chicken and stir thoroughly before adding the kidney beans.
9. Let the stew shimmer for at least another 20-25 minutes before serving.

chicken breast, chicken, onion, garlic, pepper, sunflower oil, tomato puree, kidney beans, sriracha sauce, corn tortillas

Taken from food52.com/recipes/72372-pulled-chicken-tortilla-bean-stew-filling (may not work)