Pulled Chicken and Bean Chilli

Charmaine Lu -
  • 2 tbsp oil
  • 2 sliced onion
  • 2 chicken thigh fillets, skin and bone removed
  • 3 chopped garlic cloves
  • 1 tbsp dried oregano
  • 1 tsp cumin seeds
  • 350g passata
  • 100ml chicken stock
  • 1 tbsp chipotle paste
  • 400g tin of black beans, drained
  • Cook the onions in the oil in a casserole dish, and once softened, add the chicken and the garlic, oregano, cumin, some seasoning and a pinch of sugar. Cook for 4 mins, then stir in the chipotle paste, passata and stock, then bring to a simmer.
  • Cover with the lid and cook for 50 mins, stirring regularly. When the chicken is tender and cooked through, shred between two forks and stir back into the sauce. Add the beans, mix to combine, then simmer for 5 mins. Serve with chopped coriander and cooked brown rice.
1 hr
4 serving