What you'll need:
- 8 chicken thighs, skin removed
- 2 crushed garlic cloves
- 3 tbsp chipotle chilli paste
- 2 x tins of chopped tomatoes
- 2 x tins of black beans, drained
- 1 x tin of kidney beans, drained
- 1 large onion, finely sliced
- Handful of roughly chopped parsley and coriander
- Small iceberg lettuce, shredded
- ½ cucumber, diced
- Some olive oil
- Tortilla chips, to serve
Time: 80 minutes
Preheat the oven to 180C, and give the chicken thighs a really good rub with 2 tbsp of the chipotle paste. Put the remaining paste into a bowl, and add the tomatoes, the garlic, and some seasoning. Stir well to combine, then tip into a roasting tin. Sit the chicken thighs on top of the sauce, season again, and then cover with foil and cook for 1 hour.
After an hour, remove the roasting tin from the oven. Tip the tins of beans into the roasting tin, and mix them all up with the bubbling tomato sauce which will be swimming around the chicken. Stick it back into the oven - uncovered, this time - for another 20 minutes.
Meanwhile, mix together the herbs, shredded lettuce, and cucumber in a bowl with a drizzle of olive oil, and set aside.
When ready to serve, shred the chicken between two forks, and chuck away the bones. Mix the chicken up with the sauce and the beans, then serve with the tortilla chips, and the lettuce and herbs. Nice!
This recipe will go brilliantly with the Mas Que Vinos Ercavio Tempranillo Joven 2017. These two should be a winning combo!
There you have it -- a tasty recipe for Mexican Chicken and Beans!
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