Rustic Chipotle Chicken and Black Bean Stew

1. Heat the Oil

In a large saucepan or casserole dish with a lid, heat the sunflower oil over medium-low heat. Add the sliced onions and cook for 5 minutes, or until they become soft and translucent.

2. Sauté Chicken & Seasonings

Increase heat to medium. Add the chicken thighs to the pan and brown them slightly. Stir in the chopped garlic, a dash of sugar (to balance the flavors), dried oregano, and cumin seeds, seasoning with a little salt and pepper to taste. After a couple of minutes, mix in the chipotle paste or chipotle in adobo, cooking for a few more minutes to infuse the flavors.

3. Simmer the Stew

Pour in the passata and 100ml of water, crumble in the chicken stock cube, and stir well. Once everything is combined, bring the mixture to a gentle simmer.

4. Tenderize Chicken

Cover the pan with the lid and let it cook for 40-50 minutes. Stir occasionally until the chicken is tender enough to be easily shredded.

5. Pull and Combine

Using two forks, shred the tender chicken directly in the sauce. Add the black beans to the pan, stirring to incorporate. Let it simmer for an additional 5 minutes.

6. Finish with Lime

Remove the pan from heat and squeeze in the fresh juice from half a lime, giving the stew a final stir to combine the bright flavors.