8 bone-in chicken thighs, skin removed, trimmed of any big bits of fat
1 ½ tbsp chipotle paste
250 ml passata
75 g barbecue sauce
1 onion, chopped
juice 3 limes, plus extra wedges to serve
2 × 400 g can black beans, drained and rinsed
215 g can refried beans
1 small, ripe avocado, diced
½ small pack coriander, leaves only
3 baby cos lettuces, shredded
8- 12 tacos, or cooked rice, to serve
- Heat oven to 180C/160C fan. Rub the chicken thighs with 3 tsp of the chipotle paste and some seasoning. Mix the remaining chipotle paste with the passata, barbecue sauce, 100ml water 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 hr, then uncover, increase the oven to 200C/180C fan 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 100ml water, 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, and warm the tacos following pack instructions. Stir the avocado and coriander 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.