MEXICAN CHICKEN HOTPOT

Ready in 1 hour 10 minutes

INGREDIENTS


2 tbsp rapeseed oil
600g boneless, skinless chicken thighs
2 red onions, halved and sliced
4 garlic cloves, chopped
2 peppers, diced
1 tsp chipotle chilli flakes
1 tsp smoked paprika
1 tsp ground coriander
400g can chopped tomatoes
400ml chicken stock
1 tsp sugar
400g can black beans, drained
6 tbsp roughly chopped coriander


METHOD


1. Heat the oil in a large non-stick pan and brown the chicken in batches, setting the cooked pieces aside as you go. Add the onion to the pan and cook for 10 minutes until perfectly softened – you may need to add a splash more oil. Add the garlic and peppers, cook for 5 minutes and then stir in the spices. Cook for 2 minutes, stirring as you go.

2. Return the chicken to the pan, add the tomatoes, stock, sugar and beans. Bring to the boil and then simmer uncovered for 30 minutes until rich. Season to taste and stir in the coriander.

3. Spoon into large mugs or soup bowls and top with your favourite Mexican extras. We went for soured cream, tortilla chips, lime, jalapeños and slices of Mexican quick pickled red onion.

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