Remake a street-food favourite, pulled pork, with juicy chicken thighs to cut the calories for a healthy taco filling
Prep:20 mins
Serves 6
8 bone-in chicken thighs, skin removed and discarded and trimmed of any big bits of fat2 tbsp chipotle paste250ml passata75g barbecue sauce1 onion, choppedjuice 3 limes, plus extra wedges to serve (optional)2 x 400g cans black beans, drained and rinsed215g can refried beans1 small, ripe avocado, diced½ small pack coriander, leaves only3 Little Gem lettuces, shredded8-12 tacos, or cooked rice, to serve
STEP 1Heat 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.STEP 2Meanwhile, 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 and heat, ready to serve.STEP 3When 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.STEP 4Serve 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.
