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Mexican pulled chicken & beans

Mexican pulled chicken & beans

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A star rating of 4.5 out of 5.15 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable (pulled chicken only)
  • Gluten-free
  • Healthy
Nutrition: per serving (8)
HighlightNutrientUnit
kcal251
low infat6g
saturates1g
carbs23g
sugars8g
fibre11g
protein21g
salt1.2g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

  • STEP 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.

RECIPE TIPS
TOP TIP

If you're making this for fewer people, freeze the rest of the pulled chicken and beans for another time.

Goes well with

Recipe from Good Food magazine, October 2015

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A star rating of 4.5 out of 5.15 ratings
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