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Serve in wraps with guacamole, sour cream, chopped tomato, jalapeno peppers, lime wedges.
Heat the olive oil. Fry the peppers and onion for 2-3 minutes until soft. Add to the cooking pot.
Combine the herbs, garlic, paprika, chilli flakes and fajita spice. Rub over the chicken. Place the chicken (breast downwards) into the cooking pot.
Put the lid on and insert the temperature probe through one of the three holes in the lid into the chicken. Make sure that the probe goes into the chicken at the thickest part of the leg but away from the bone. Set the temperature to 72ºC.
Once the chicken is cooked, remove it from the cooking pot and shred. Keep the cooking liquid in the pot. Place the shredded chicken back into the cooking pot to serve.
Completed steps (click to remove last step)
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