for 4 person

Pulled chicken

4	chicken thigh (approx. 200 g each)
1 tsp	salt
4 dl	red wine, for cooking
1 dl	chicken bouillon
1 tbsp	red wine vinegar
2 tbsp	ketchup
	oil for frying

Filling

3 dl	water
200 g	basmati rice
½ tsp	salt
2	spring onions incl. green parts, cut into rings
2	vine-ripened tomato, sliced
1	red chilli pepper, deseeded, thinly sliced

To fill the tortillas

8	wheat tortilla
200 g	semi-hard cheese (e.g. Cheddar), grated

How it's done

Pulled chicken

Salt the chicken. Heat the oil in a cooking pot. Fry the chicken over a medium heat for approx. 3 mins. on each side. Pour in the wine and stock, bring to the boil. Reduce the heat, cover and braise for approx. 1 hr. Remove the chicken, pull away the meat using two forks. Reduce the liquid to half the amount, combine with the vinegar and ketchup, mix with the chicken.

Filling

Place the water and rice in a pan, cover and bring to the boil, season with salt. Cook the rice for approx. 3 mins. Remove the pan from the heat and leave the rice covered for approx. 12 mins. until fully absorbed; do not remove the lid. Add the onions, tomatoes, chilli pepper and pulled chicken.

To fill the tortillas

Place approx. 3 tbsp of filling in the centre of each tortilla, fold in one side, roll it up, place on a baking tray lined with baking paper, sprinkle the cheese on top.

To gratinate

Approx. 5 mins. in the upper half of an oven preheated to 250°C.

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