Mexican pulled chicken

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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 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

Put back in the oven, uncovered, for 20 mins or until the chicken is tender.

Step 3

Shred the chicken using a knife and fork, and discard the bones. Mix the chicken through the sauce. Serve with the tortilla chips.