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By SW Sarah
Pulled chicken & black bean chilli
2 steps
Prep:10minCook:1h
Make a batch of Mexican-inspired pulled chicken and black bean chilli, which can be easily doubled and kept in the freezer. Serve with rice or tortilla wraps
Updated at: Thu, 17 Aug 2023 09:47:06 GMT
Nutrition balance score
Great
Glycemic Index
26
Low
Glycemic Load
6
Low
Nutrition per serving
Calories314.4 kcal (16%)
Total Fat12.1 g (17%)
Carbs19.9 g (8%)
Sugars2.6 g (3%)
Protein28.3 g (57%)
Sodium614.9 mg (31%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
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2 Tbspsunflower oil
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2onions
sliced
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4boneless skinless chicken thighs
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3garlic cloves
finely chopped
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1 Tbsporegano
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1 tspcumin seeds
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3 Tbspchipotle in adobo
or 1 tsp chipotle paste
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350gpassata
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0.5chicken stock cube
shot or
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400gcan black beans
drained, but not rinsed
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0.5lime
juiced
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rice
cooked, or tortillas, optional
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coriander
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feta
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lime wedges
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red onion
to serve
Instructions
Step 1
Heat the oil in a shallow saucepan or casserole dish with a lid. Tip in the onions and cook over a medium-low heat for 5 mins until softened. Add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for a couple of minutes, then add the chipotle and cook for a few minutes more. Pour in the passata, 100ml water and add the stock. Season and bring to a simmer.
Step 2
Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, then turn off the heat. Squeeze in the lime juice. Can be kept chilled for three days and frozen for up to two months. Defrost thoroughly and reheat. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like.
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Notes
21 liked
1 disliked
Delicious
Easy
Go-to
One-dish
Spicy
I very easy recipe and very tasty. It goes well with rice that was cooked with a stock cube.
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1 Likes