Corn & black bean salsa
This fresh, tangy side dish will be the perfect addition to any barbecue
Mexican pulled chicken & beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 8 bone-in chicken thighsskin removed
- 3 tbsp chipotle paste
- 2 garlic clovescrushed
- 2 x 400g cans chopped tomatoes
- 1 large onionfinely sliced
- 2 x 400g cans black beansdrained
- 400g cans kidney beansdrained
- handful parsleycoriander or mint, roughly chopped
- small iceberg lettuceshredded
- ½ cucumberdiced
- drizzle of olive oil
- large bag of tortilla chipsto serve
- limewedges, to serve
Nutrition: per serving (8)
- kcal251
- fat6glow
- saturates1g
- carbs23g
- sugars8g
- fibre11g
- protein21g
- salt1.2g
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.
