Mexican pulled chicken with Toma’Gusto

Mexican pulled chicken with Toma'Gusto


  • 4 chicken legs
  • 1 cube of chicken stock
  • 4 Toma’Gusto tomatoes
  • 2 sweet onions
  • 6 stalks of spring onion
  • 2 cloves of garlic
  • 1 red chilli
  • 0,5 bone coriander
  • 1 peel of candied lemon
  • 1 avocado
  • 1 lemon, the juice
  • 2 limes
  • 8 tortillas
  • Olive oil
  • Pepper and salt

Type of dish

Hot dish


  • Sauté the chicken legs in a dash of olive oil in a large pot until golden brown. Then cover them with water and add a cube of chicken stock. Cook over a low heat, covered, until the meat falls off the legs (after about 25-30 mins). Remove the skin and pick the meat with a fork into threads.
  • Bring water to a boil in a large pot. Empty the tomatoes: remove the crown from the tomatoes and make two cuts (a cross) in the bottom of the tomatoes with a knife. Then immerse the tomatoes in boiling water for 8 seconds and shock them in a bowl of ice water. Remove the skins from the tomatoes and cut the flesh into cubes.
  • Chop the sweet onions and spring onions. Chop the garlic, chilli pepper (pitted), coriander and lemon confit. Cut the avocado into cubes. Mix everything with the diced tomatoes and season with pepper, salt, olive oil and lemon juice.

Recipe made by chef Dominique Persoone in collaboration with Njam TV