Good Food: Ultimate Unprocessed Recipes by Good Food

Author:Good Food
Language: eng
Format: epub
Publisher: Ebury Publishing
Published: 2024-07-18T00:00:00+00:00

3 garlic cloves, finely chopped

pinch of sugar

1 tbsp oregano

1 tsp cumin seeds

3 tbsp chipotle in adobo or 1 tsp chipotle paste

350g passata

400g can black beans, drained but not rinsed

½ lime, juiced

cooked rice or homemade tortillas, coriander, feta, lime wedges and chopped red onion, to serve (optional)

1Heat 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 and 100ml water. Season and bring to a simmer.

2Cover with a lid and cook for 40–50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using 2 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 3 days and frozen for up to 2 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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