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Mexican Pulled Chicken with Black Bean

Course Dinner, Lunch
Cuisine Mexican
Servings 6


  • 1 kg boneless skinless chicken thighs
  • 1 brown onion sliced (140g)
  • 1 tbsp minced garlic
  • 1 tbsp minced chilli
  • 1 tbsp red wine vinegar
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp smoked paprika
  • .5 tbsp ground cinnamon
  • 2 tins crushed tomatoes
  • 1 tin black beans drained, rinsed


  • Preheat oven to 160C.
  • Cook the onion, garlic and chilli in a non-stick pan over high heat with a little water so it doesn't stick. (Or use a stove- and oven-proof dish so you can transfer straight from cooktop to the oven. Plus, only one dish to wash up. Winning.)
  • Once onions are translucent, add chicken thigh fillets and cook until well browned on both sides.
  • Add red wine vinegar and swirl around pan to deglaze.
  • Add the spices and tomatoes and bring to high heat.
  • Once tomatoes are bubbling turn stove off and either transfer to a large ovenproof dish, or if you're using an oven-safe pan, whack it straight into the oven.
  • Cook for 15 minutes, then turn chicken and cook for another 15 minutes.
  • After 30 minutes, add the black beans, stir through and cook for another 15 minutes. Total oven-cooking time: 45 minutes.


Per Serve:
Calories: 285
Protien: 40.5g
Fat: 7.1g
Carbohydrate: 15.3g
Keyword black bean, chicken, dinner, lunch, Mexican