Pulled chicken

• bone-in chicken thighs↗8

  skin removed and discarded and trimmed of any big bits of fat

• chipotle paste↗2 tbsp tbsp
• passata↗250ml ml
• barbecue sauce↗75g g
• onion↗1

  chopped

• lime juice↗juice 3

  plus extra wedges to serve (optional)

• black beans↗2 x 400g cans 2 x 400g cans

  drained and rinsed

• can refried beans215g g
• avocado↗1

  diced

• coriander½ ½

  leaves only

• Little Gem lettuces↗3

  shredded

• tacos8-12 8-12

  or cooked rice, to serve

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 1 tbsp of the chipotle paste and some seasoning. Mix the remaining chipotle paste with the passata, barbecue sauce, 100ml water and half the onion. Spoon the sauce into a roasting tin that will fit the chicken snugly in a single layer and add the chicken thighs. Cover tightly with foil and bake for 1 hr, then uncover, increase the oven to 200C/180C fan/gas 6 and bake for another 20 mins.

2. 2

   Meanwhile, mix the remaining onion with the lime juice and some salt, and set aside while the chicken cooks. Mix all the beans in a saucepan with 100ml water and heat, ready to serve.

3. 3

   When the chicken is really tender, use two forks to shred the meat into the sauce (discard the bones). Keep covered with the foil while you heat the beans for 5-10 mins until piping hot and not too wet, and warm the tacos following pack instructions. Stir the avocado and coriander leaves into the lime-onion mixture.

4. 4

   Serve the pulled chicken and beans with shredded lettuce and tacos, or rice and lime wedges to squeeze over, if you like. Top with a spoonful of the avocado salsa.