Make a batch of Mexican-inspired pulled chicken and black bean chilli, which can be easily doubled and kept in the freezer. Serve with rice or tortilla wraps
Prep:10 mins
Serves 4
2 tbsp sunflower oil2 onions, sliced4 boneless, skinless chicken thighs3 garlic cloves, finely chopped1 tbsp oregano1 tsp cumin seeds3 tbsp chipotle in adobo or 1 tsp chipotle paste350g passata1⁄2 chicken stock shot or cube400g can black beans, drained but not rinsed1⁄2 lime, juicedcooked rice or tortillas, coriander, feta, lime wedges and chopped red onion, to serve (optional)
STEP 1Heat the oil in a shallow saucepan or casserole dish with a lid. Tip in the onions and cook over a medium-low heat for 5 mins until softened. Add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for a couple of minutes, then add the chipotle and cook for a few minutes more. Pour in the passata, 100ml water and add the stock. Season and bring to a simmer.STEP 2Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, 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 thoroughly and reheat. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like.
