Shredded Chipotle Chicken Tinga

• 4 tbsp extra-virgin olive oil
• 8 skinless, boneless free-range chicken thighs (about 1.4kg), halved
• 2 red onions, cut into wedges
• 2 red peppers, sliced
• 4 cloves garlic, crushed
• 2 tsp ground cumin
• 2 tsp sweet smoked paprika
• 2 tbsp chipotle paste (use 1 tbsp for mild)
• 1 tbsp good-quality cocoa powder
• 2 x 400g tins chopped tomatoes
• 300ml chicken stock
• 400g tin black beans or kidney beans, rinsed and drained
• Warm tortillas, soured cream, coriander leaves and lime wedges to serve as tacos

Heat the oven to 170°C/150°C fan/gas 3½.

Heat 2 tbsp of the oil in a hob safe casserole or large ovenproof sauté pan (you’ll need a lid) over a high heat, then fry the chicken in batches, turning often, for 3-4 minutes until browned all over. Remove and set aside.

Heat the remaining oil in the casserole/pan, then fry the onions and peppers for 2-3 minutes.

Add the garlic, cumin, paprika, chipotle paste and cocoa, stirring to combine.

Return the chicken and any juices to the casserole, stir to coat, then add the chopped tomatoes and stock.

Bring to a simmer, season with salt and pepper, then cover and cook in the oven for 1½ hours.

Remove the chicken, shred and return to the pot.

Add the beans to the stew and cook, uncovered, for 30 minutes more until the sauce has reduced and thickened.

For simple tacos serve the chicken on warm tortillas topped with guacamole, soured cream, coriander and a squeeze of lime.