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Name: Mexican pulled chicken and beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 8 bone-in chicken thighs skin removed; 3 tbsp chipotle paste; 2 garlic cloves crushed; 2 x 400g cans chopped tomatoes; 1 large onion finely sliced; 2 x 400g cans black beans drained; 400 g cans kidney beans drained; handful parsley coriander or mint, roughly chopped; small iceberg lettuce shredded; 1/2 ucumber,diced; drizzle of olive oil; large bag of tortilla chips to serve; lime; wedges to serve

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INGREDIENTS

8 bone-in chicken thighs ; skin removed
3 tbsp chipotle paste
2 garlic cloves ; crushed
2 x 400g cans chopped tomatoes
1 large onion finely sliced
2 x 400g cans black beans ; drained
400 g cans kidney beans ; drained
handful parsley ; coriander or mint, roughly chopped
small iceberg lettuce ; shredded
1/2 ucumber,diced
drizzle of olive oil
large bag of tortilla chips ; to serve
lime
wedges to serve

INSTRUCTIONS

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

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.

NOTES

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Mexican pulled chicken and beans

8 bone-in chicken thighs skin removed
3 tbsp chipotle paste
2 garlic cloves crushed
2 x 400g cans chopped tomatoes
1 large onion finely sliced
2 x 400g cans black beans drained
400 g cans kidney beans drained
 handful parsley coriander or mint, roughly chopped
 small iceberg lettuce shredded
1/2 ucumber,diced
 drizzle of olive oil
 large bag of tortilla chips to serve
 lime
 wedges to serve

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

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.

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Nutrition

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Serving Size: 1 (879g)
Recipe Makes: 1

Calories: 1626
Calories from Fat: 1033 (64%)

Amt Per Serving		% DV

	Total Fat 114.8g	153 %
	Saturated Fat 33g	165 %
	Monounsaturated Fat 49g
	Polyunsanturated Fat 25.5g
Cholesterol 631.7mg		194 %
Sodium 575mg		20 %
Potassium 1609.5mg		42 %
Total Carbohydrate 12.2g		4 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 11.6g
Protein 130.8g		187 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1626

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