Let the slow cooker do the work with this deliciously flavoursome chipotle chicken stew.
Shreddable chicken thighs get cooked in a highly-spiced tomato and chipotle sauce with black beans and peppers, to create a rich and unctuous stew, fit for any season.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
6 hrs 20 mins
Total Time:
6 hrs 35 mins
Cal/Serv:
338
Ingredients
1Tbsp.
vegetable oil
2
red onions, sliced
3
garlic cloves, crushed
1tsp.
smoked paprika
2tsp.
ground coriander
2Tbsp.
tomato purée
1
-2tbsp chipotle paste, to taste
2
mixed coloured peppers, finely sliced
400g
tin black beans, drained and rinsed
400g
tin chopped tomatoes
4Tbsp.
chicken stock or water
800g
chicken thigh fillets
Juice 2 limes
Large handful fresh coriander, roughly chopped (optional)
Directions
Step 1Heat oil in a frying pan over medium heat. Add the onions with a large pinch of salt and cook for 15min, until beginning to soften. Add the garlic and cook for 2min, until fragrant.
Step 2 Add the paprika, ground coriander, tomato purée and chipotle paste and fry for a further 1min.
Step 3Scrape onion mixture into the bowl of the slow cooker and stir in the peppers, beans, tomatoes, stock or water and some seasoning. Season the chicken thigh fillets and place on top of the tomato mixture in the slow cooker.
Step 4Cover with the lid and cook on low for 6hr, until the chicken is tender enough to pull apart.
Step 5Shred the chicken with two forks and stir gently to mix with the sauce. Stir in the lime juice and sprinkle over the coriander, if using, and serve with rice and guacamole on the side.
This tender chicken is also great in wraps if you fancy, instead of rice.
If you want it to be more stew-like, add an extra 150ml stock to the slow cooker at the beginning.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
