Pulled chicken & black bean chilli
Meals
Make a bunch of Mexican-motivated pulled chicken and dark bean stew, which can be handily multiplied and kept in the cooler. Present with rice or tortilla wraps
Cooking Ingredients
2 tbsp sunflower oil
2 onions, cut
4 boneless, skinless chicken thighs
3 garlic cloves, finely cleaved
1 tbsp oregano
1 tsp cumin seeds
3 tbsp chipotle in adobo or 1 tsp chipotle glue
350g passata
1⁄2 chicken stock shot or solid shape
400g can dark beans, depleted however not washed
1⁄2 lime, squeezed
cooked rice or tortillas, coriander, feta, lime wedges and hacked red onion, to serve (discretionary)
Cooking Direction
Stage 1
Heat the oil in a shallow pot or goulash dish with a cover. Tip in the onions and cook over a medium-low intensity for 5 mins until mellowed. Add the chicken and turn up the intensity to medium. Mix in the garlic, a little spot of sugar, the oregano, cumin seeds and some flavoring. Cook for several minutes, then add the chipotle and cook for a couple of moments more. Pour in the passata, 100ml water and add the stock. Season and bring to a stew.
Stage 2
Cover with a top and cook for 40-50 mins, mixing periodically until the chicken is delicate. Shred the chicken into the sauce utilizing two forks, then mix through the beans. Stew for 5 mins more, then switch off the intensity. Crush in the lime juice. Can be kept chilled for three days and frozen for as long as two months. Thaw out completely and warm. Present with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion as an afterthought, in the event that you like.