Your folders
Your folders

Export 12 ingredients for grocery delivery
Step 1
Heat the oil in a shallow saucepan or casserole dish with a lid. Tip in the onions and cook over a medium-low heat for 5 mins until softened. Add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for a couple of minutes, then add the chipotle and cook for a few minutes more. Pour in the passata, 100ml water and add the stock. Season and bring to a simmer.
Step 2
Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, then turn off the heat. Squeeze in the lime juice. Can be kept chilled for three days and frozen for up to two months. Defrost thoroughly and reheat. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like.
Your folders

247 viewsbbcgoodfood.com
30 minutes
Your folders

235 viewsbbcgoodfood.com
30 minutes
Your folders

155 viewsbbcgoodfood.com
45 minutes
Your folders

169 viewsbbcgoodfood.com
50 minutes
Your folders

92 viewsfoodwithfeeling.com
5.0
(1)
Your folders

339 viewsdelicious.com.au
130 minutes
Your folders

253 viewstaste.com.au
130 minutes
Your folders

227 viewstaste.com.au
5.0
(5)
20 minutes
Your folders

220 viewssimple-veganista.com
Your folders

192 viewsthebitewithjackie.com
Your folders

291 viewsafoodloverskitchen.com
4.8
(8)
10 minutes
Your folders

320 viewssimple-veganista.com
5.0
(8)
45 minutes
Your folders

143 viewsmarionskitchen.com
30 minutes
Your folders

148 viewsitdoesnttastelikechicken.com
5.0
(16)
10 minutes
Your folders

132 viewsshelikesfood.com
20 minutes
Your folders
39 viewsmasienda.com
5.0
(1)
Your folders

50 viewssoupaddict.com
25 minutes
Your folders

243 viewstaste.com.au
4.4
(7)
10 minutes
Your folders

291 viewstaste.com.au
5.0
(2)
25 minutes