Remake a street-food favourite, pulled pork, with juicy chicken thighs to cut the calories for a healthy taco filling

Ingredient

• 8 bone-in chicken thighs, skin removed and discarded and trimmed of any big bits of fat
• 2 tbsp chipotle paste
• 250ml passata
• 75g barbecue sauce
• 1 onion, chopped
• juice 3 limes, plus extra wedges to serve (optional)
• 2 x 400g cans black beans, drained and rinsed
• 215g can refried beans
• 1 small, ripe avocado, diced
• ½ small pack coriander, leaves only
• 3 Little Gem lettuces, shredded
• 8-12 tacos, or cooked rice, to serve

Direction

• STEP 1

  Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 1 tbsp of the chipotle paste and some seasoning. Mix the remaining chipotle paste with the passata, barbecue sauce, 100ml water and half the onion. Spoon the sauce into a roasting tin that will fit the chicken snugly in a single layer and add the chicken thighs. Cover tightly with foil and bake for 1 hr, then uncover, increase the oven to 200C/180C fan/gas 6 and bake for another 20 mins.

• STEP 2

  Meanwhile, mix the remaining onion with the lime juice and some salt, and set aside while the chicken cooks. Mix all the beans in a saucepan with 100ml water and heat, ready to serve.

• STEP 3

  When the chicken is really tender, use two forks to shred the meat into the sauce (discard the bones). Keep covered with the foil while you heat the beans for 5-10 mins until piping hot and not too wet, and warm the tacos following pack instructions. Stir the avocado and coriander leaves into the lime-onion mixture.

• STEP 4

  Serve the pulled chicken and beans with shredded lettuce and tacos, or rice and lime wedges to squeeze over, if you like. Top with a spoonful of the avocado salsa.