Mexican pulled chicken & beans

Mexican pulled chicken & beans

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(3 ratings)

Prep: 20 mins Cook: 1 hr, 20 mins

Easy

Serves 6 - 8
This budget-busting sharing platter of slow-cooked chipotle chicken is perfect for feeding a crowd - and won't break a student budget, either

Nutrition and extra info

  • pulled chicken only
  • Healthy
  • Gluten-free

Nutrition: per serving (8)

  • kcal251
  • fat6g
  • saturates1g
  • carbs23g
  • sugars8g
  • fibre11g
  • protein21g
  • salt1.2g
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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
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 x 400g cans black beans, drained
  • 400g cans kidney beans, drained
  • handful parsley, coriander or mint, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small iceberg lettuce, shredded
  • ½ cucumber, diced
  • drizzle of olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • large bag of tortilla chips, to serve
  • lime wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  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.

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Comments (5)

catie74's picture

Great one for putting on the table and letting the family help themselves. Kept chilli as is as my kids quite like it, even the 6 year old, and wasn't too hot anyway

Siandjo's picture
2.5

Really simple and quick to make- we used chicken breast not bone-in thighs so halved the cooking time. The result was a bit too liquidy. Would try again with longer cooking

pandabearrr's picture

I used dessert spoons of chipotle instead of traditional table spoons plus +2 tsp chilli powder and +3/4 tsp paprika.

I used large chicken thighs and found that they didn't cook well/the sauce didn't reduce enough after an hour so left it all in for 2 and a half hours at 150c (fan) uncovered but stirring occasionally to stop the top catching. After that I added the beans for 30 mins and it was delicious!

faceman77's picture
5

Very tasty but also very easy to prepare. The dish had a real depth of flavour as well. Highly recommended.

Amanda231968's picture

The 3tbs of chipotle paste made this so hot that the children were not able to eat it but the flavour was good when diluted and so easy to make we will try it again with an adjusted amount of chillie paste

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