Pulled chicken & black bean chilli

Prep: 10 mins
Easy Serves 4
Cook: 1 hr

Ingredients Method

Step 1 Heat the oil in a shallow saucepan or casserole dish with a lid. Tip
2 tbsp sunflower oil

in the onions and cook over a medium-low heat for 5 mins until
2 onions, sliced
softened. Add the chicken and turn up the heat to medium. Stir in

4 boneless, skinless chicken thighs the garlic, a small pinch of sugar, the oregano, cumin seeds and

some seasoning. Cook for a couple of minutes, then add the

3 garlic cloves, finely chopped
chipotle and cook for a few minutes more. Pour in the passata,

1 tbsp oregano 100ml water and add the stock. Season and bring to a simmer.

1 tsp cumin seeds

Step 2 Cover with a lid and cook for 40-50 mins, stirring occasionally
3 tbsp chipotle in adobo or 1 tsp chipotle paste
until the chicken is tender. Shred the chicken into the sauce using

350g passata
two forks, then stir through the beans. Simmer for 5 mins more,

⁄
1 2 chicken stock shot or cube
then turn off the heat. Squeeze in the lime juice. Can be kept

chilled for three days and frozen for up to two months. Defrost

400g can black beans, drained but not rinsed

thoroughly and reheat. Serve with rice or tortilla wraps, and some

⁄
1 2 lime, juiced coriander, feta, lime wedges and red onion on the side, if you like.

cooked rice or tortillas, coriander, feta, lime

wedges and chopped red onion, to serve

(optional)