Pulled chicken and black bean chilli
YOU WILL NEED
4 chicken legs 2 red onions, sliced 4 garlic cloves 4 tsp smoked paprika 4 tsp ground cumin 800g chopped tomatoes (approximately 2 tins) 1 veg, chicken or beef stock cube 800g black beans (approximately 2 tins), drained
A few dollops of crème fraîche Coriander leaves (optional)
Slices of red chilli (optional)
Olive oil Salt and pepper
DIRECTIONS
■ Season the chicken legs and place them in a saucepan or casserole dish with a splash of olive oil over a medium heat. Add the onions and cook for about 10 minutes until the chicken is coloured on all sides. Next add the garlic, paprika and cumin, and continue to fry for a couple more minutes before adding the chopped tomatoes and the stock cube. Stir to combine, then cover with a lid and simmer for about 20 minutes, adding a splash of water if required.
■ Remove the chicken from the sauce and place on a plate. Use a fork to shred the meat. Discard the bones and return the meat to the saucepan. Add the black beans to the pan and simmer for another couple of minutes. Season to taste and serve with dollops of crème fraîche, and a few coriander leaves and slices of chilli to garnish.
TOP TIP: For a veggie option, just leave out the chicken and chuck in some extra veg or more black beans.