Pulled chicken tacos

January 2, 2015

If you’re like me and adore pulled pork, but don’t want the calories, try this recipe. It’s divine!!
A great recipe from the good old BBC Good Food website

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Serves 6

8 bone-in chicken thighs, skin removed and trimmed of any big bits of fat.
2 tbsp chipotle paste
8 oz tomato passata
5 tbsp barbeque sauce (your favorite one)
1 onion, chopped
Juice of 3 limes, plus extra wedges to serve
2 x 15 oz cans black beans, drained and rinsed
1 small can refried bens
1 ripe avocado, diced
1/2 pack cilantro, leaves only
shredded iceberg lettuce
8 to 12 tacos or cooked white rice to serve

Heat the oven to 350 F.
Rub the chicken thighs with 1 tbsp of the chipotle paste and some seasoning. Mix the remaining chipotle paste with the passata, barbeque sauce, 4 fl oz water or chicken broth and half the onion.
Spoon the sauce into a roasting tin that will fit the chicken snugly in a single layer and add the chicken thighs.
Cover tightly with foil and bake for 1 hour, then uncover, increase the oven to 400 F and bake for another 20 mins.
Meanwhile, mix the remaining onion with the lime juice and some salt, and set aside while the chicken cooks. Mix all the beans in a saucepan with 4 fl oz water or chicken broth, ready to heat to serve.
When the chicken is really tender, use two forks to shred the meat into the sauce (discard the bones). Keep covered with the foil while you heat the beans for 5-10 mins until piping hot and not too wet. Warm the tacos following the pack instructions. Stir the avocado and cilantro leaves into the lime-onion mixture.
Serve the pulled chicken and beans with shredded lettuce and tacos, or rice and lime wedges to squeeze over, if you like.
Top with a spoonful of the avocado salsa.