- 8 bone-in chicken thighs, skin removed and discarded and trimmed of any big bits of fat
- 2 tbsp chipotle paste
- 250ml passata
- 75g barbecue sauce
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- juice 3 limes, plus extra wedges to serve (optional)
The same shape, but smaller than…
- 2 x 400g cans black beans, drained and rinsed
- 215g can refried beans
- 1 small, ripe avocado, diced
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- ½ small pack coriander, leaves only
- 3 Little Gem lettuces, shredded
- 8-12 tacos, or cooked rice, to serve
Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 1 tbsp of the chipotle paste and some seasoning. Mix the remaining chipotle paste with the passata, barbecue sauce, 100ml water and half the onion. Spoon the sauce into a roasting tin that will fit the chicken snugly in a single layer and add the chicken thighs. Cover tightly with foil and bake for 1 hr, then uncover, increase the oven to 200C/180C fan/gas 6 and bake for another 20 mins.
Meanwhile, mix the remaining onion with the lime juice and some salt, and set aside while the chicken cooks. Mix all the beans in a saucepan with 100ml water and heat, ready to serve.
When the chicken is really tender, use two forks to shred the meat into the sauce (discard the bones). Keep covered with the foil while you heat the beans for 5-10 mins until piping hot and not too wet, and warm the tacos following pack instructions. Stir the avocado and coriander leaves into the lime-onion mixture.
Serve the pulled chicken and beans with shredded lettuce and tacos, or rice and lime wedges to squeeze over, if you like. Top with a spoonful of the avocado salsa.