Pulled chicken & black bean chilli
Mexican-inspired pulled chicken and black bean chilli that is easily doubled and freezes well.
4 servings
Ingredients
- 2 tbsp sunflower oil
- 2 onions, sliced
- 4 boneless, skinless chicken thighs
- 3 garlic cloves, finely chopped
- 1 tbsp oregano
- 1 tsp cumin seeds
- 3 tbsp chipotle in adobo or 1 tsp chipotle paste
- 350g passata
- 1/2 chicken stock shot or cube
- 400g can black beans, drained but not rinsed
- 1/2 lime, juiced
- cooked rice or tortillas, coriander, feta, lime wedges and chopped red onions, to serve (optional)
Method
- Heat the oil in a shallow saucepan or casserole with a lid. Add the onions and cook over a medium-low heat for about 5 mins until softened. Add the chicken, turn the heat to medium, then stir in the garlic, a small pinch of sugar (not in the ingredient list), the oregano, cumin seeds and seasoning. Cook for a couple of mins, then add the chipotle and cook a few mins more. Pour in the passata and 100ml water, add the stock, season and bring to a simmer.
- Cover and cook for about 40-50 mins, stirring occasionally, until the chicken is tender. Shred the chicken into the sauce with two forks, stir in the beans and simmer for about 5 mins more. Turn off the heat and squeeze in the lime juice. Serve with rice or tortillas, coriander, feta, lime wedges and red onion. Keeps chilled for up to 3 days or frozen for up to 2 months.
From Barney Desmazery, BBC Good Food