Pulled chicken

Method
1. Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 1 tbsp of the chipotle
paste and some seasoning. Mix the remaining chipotle paste with the passata, barbecue
sauce, 100ml water and half the onion. Spoon the sauce into a roasting tin that will fit the
chicken snugly in a single layer and add the chicken thighs. Cover tightly with foil and
bake for 1 hr, then uncover, increase the oven to 200C/180C fan/gas 6 and bake for
another 20 mins.
2. Meanwhile, mix the remaining onion with the lime juice and some salt, and set aside
while the chicken cooks. Mix all the beans in a saucepan with 100ml water, ready to heat
to serve.
3. When the chicken is really tender, use two forks to shred the meat into the sauce
(discard the bones). Keep covered with the foil while you heat the beans for 5-10 mins
until piping hot and not too wet, and warm the tacos following pack instructions. Stir the
avocado and coriander leaves into the lime-onion mixture.
4. Serve the pulled chicken and beans with shredded lettuce and tacos, or rice and lime
wedges to squeeze over, if you like. Top with a spoonful of the avocado salsa.