PULLED CHICKEN & BLACK BEAN CHILLI

Pulled chicken & black bean chilli image

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

Provided by Barney Desmazery

Categories Dinner

Time 1h10m

Number Of Ingredients 12

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 onion, to serve (optional)

Steps:

Heat 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.
Cover 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.

Nutrition Facts : Calories 256 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium