Chicken Pulled & black bean chili (Mexican cuisine)
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Make a cluster of Mexican-motivated pulled chicken and dark bean stew, which can be effectively multiplied and kept in the cooler. Present with rice or tortilla wraps
- Prep:10 mins
Cook:1 hrs - Serves 4
- Easy
Nutrition per serving
Fixings (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 flushed
1⁄2 lime, squeezed
cooked rice or tortillas, coriander, feta, lime wedges, and cleaved red onion, to serve (discretionary)
Technique:
1. Warmth the oil in a shallow pan or goulash dish with a top. Tip in the onions and cook over a medium-low warmth for 5 mins until relaxed. Add the chicken and turn up the warmth to medium. Mix in the garlic, a little touch of sugar, the oregano, cumin seeds, and some flavoring. Cook for several minutes, then, at that point add the chipotle and cook for a couple of moments more. Pour in the passata, 100ml water, and add the stock. Prepare and bring to a stew.
2. Cover with a top and cook for 40-50 mins, blending periodically until the chicken is delicate. Shred the chicken into the sauce utilizing two forks, then, at that point mix through the beans. Stew for 5 mins more, then, at that point turn off the warmth. Crush in the lime juice. Can be kept chilled for three days and frozen for as long as two months. Thaw out altogether 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.
