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Ingredients
Method
- 8 chicken thighs, skin removed
- 3 tbsp chipotle paste
- 2 crushed garlic cloves
- 2 x 400g tins of chopped tomatoes
- 1 sliced onion
- 2 x 400g tins of black beans, drained
- 400g tin of kidney beans, drained
- Chopped parsley
- Preheat the oven to 180C. Rub the thighs with 2 tbsp of chipotle, then place the rest in a bowl with the onion, garlic and tomatoes. Season everything well, then tip the tomato mixture into a roasting tin and sit the chicken thighs on top. Cover with foil and bake for 1 hour.
- Remove the tin from the oven and stir the beans into the tomato mixture. Pop back in the oven, uncovered, for 20 mins. Shred the meat, discard the bones, and serve with tortilla chips or flatbreads. Delicious!
90 mins
6 serving
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