Pulled chicken & black bean chilli
A big batch of chilli is a gift that keeps on giving as the flavours continue to develop after it’s cooked. Eating it the secomd time can be a very different experience depending on what sides you choose to pair it with.
SERVES 4 PREP 10 mins COOK 1 hr EASY ❄
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
½ chicken stock shot or cube
400g can black beans, drained but not rinsed
½ lime, juiced
cooked rice or tortillas, coriander, feta, lime wedges and chopped red onion, to serve (optional)
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
