Mexican pulled chicken & beans

• bone-in chicken thighs↗8

  skin removed

• chipotle paste↗3 tbsp tbsp
• garlic cloves↗2

  crushed

• chopped tomatoes2 x 400g cans
• large onion↗1

  finely sliced

• black beans↗2 x 400g cans

  drained

• cans kidney beans↗400g g

  drained

• parsley↗handful

  coriander or mint, roughly chopped

• iceberg lettuce↗small

  shredded

• cucumber↗½

  diced

• olive oil↗drizzle of

  drizzle of

• tortilla chipslarge bag of

  to serve

• lime↗

  wedges, to serve

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 2 tbsp of the chipotle paste. Put the rest in a medium bowl with the garlic, tomatoes, onion and some seasoning. Stir to combine, then tip into a large roasting tin. Sit the chicken thighs close together on top of the sauce. Cover with foil and bake for 1 hr.

2. 2

   Remove the roasting tin from the oven, add all the beans and stir into the tomato mixture around the chicken. Put back in the oven, uncovered, for 20 mins or until the chicken is tender and the beans are hot.

3. 3

   Meanwhile, mix the herbs, lettuce and cucumber with a drizzle of olive oil and set aside.

4. 4

   Shred the chicken using a knife and fork, and discard the bones. Mix the chicken through the sauce and beans. Serve with the salad, tortilla chips and lime wedges.