Name: Mexican pulled chicken & beans
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 8 bone-in chicken thighs skin removed; 3 tbsp chipotle paste; 2 garlic cloves crushed; 2 x 400g cans chopped tomatoes; 1 large onion finely sliced; 2 x 400g cans black beans drained; 400g cans kidney beans drained; handful parsley coriander or mint, roughly chopped; small iceberg lettuce shredded; ½ cucumber diced; drizzle of olive oil; large bag of tortilla chips to serve; lime wedges, to serve

This budget-busting sharing platter of slow-cooked chipotle chicken is perfect for feeding a crowd - and won't break a student budget, either

Ingredients

8 bone-in chicken thighs skin removed

3 tbsp chipotle paste

2 garlic cloves crushed

2 x 400g cans chopped tomatoes

1 large onion finely sliced

2 x 400g cans black beans drained

400g cans kidney beans drained

handful parsley coriander or mint, roughly chopped

small iceberg lettuce shredded

½ cucumber diced

drizzle of olive oil

large bag of tortilla chips to serve

lime wedges, to serve

Instructions

1 Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 2 tbsp of the chipotle paste. Put the rest in a medium bowl with the garlic, tomatoes, onion and some seasoning. Stir to combine, then tip into a large roasting tin. Sit the chicken thighs close together on top of the sauce. Cover with foil and bake for 1 hr.

2 Remove the roasting tin from the oven, add all the beans and stir into the tomato mixture around the chicken. Put back in the oven, uncovered, for 20 mins or until the chicken is tender and the beans are hot.

3 Meanwhile, mix the herbs, lettuce and cucumber with a drizzle of olive oil and set aside.

4 Shred the chicken using a knife and fork, and discard the bones. Mix the chicken through the sauce and beans. Serve with the salad, tortilla chips and lime wedges.