Shredded Mexican chicken and beans | Women's Weekly Food

Ingredients

• 1.6 kilograms whole chicken
• 800 grams canned kidney beans, rinsed, drained
• 1 medium brown onion (150g), sliced thinly
• 3 cloves garlic, crushed
• 1 medium red capsicum (bell pepper) (200g), chopped coarsely
• 1 medium green capsicum (bell pepper) (200g), chopped coarsely
• 1 corn cob (250g), trimmed, kernels removed
• 2 tablespoons tomato paste
• 400 grams canned diced tomatoes
• 1 cup (250ml) chicken stock
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon dried chilli flakes
• 1/2 cup loosely packed fresh coriander (cilantro)
• 8 flour tortillas
• Avocado salsa
• 1 large avocado (320g), chopped coarsely
• 1 lebanese cucumber (130g), chopped coarsely
• 125 grams cherry tomatoes, quartered
• 1 tablespoon lime juice
• 1 green onion (scallion), sliced thinly