Chipotle & Lime Pulled Chicken

A juicy, zingy lil’ number - perfect on it’s own or as a base for other dishes, our Chicken & Black Bean Mole for example. This is also a great option for meal prep, as you can whip up a batch on a Sunday and then enjoy for lunch over a couple of days with rice or as a sandwich/wrap filler.

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Ingredients (makes ~6 portions)

Prep time: 5 mins Cooking time: 45mins-1hr

• 1kg chicken thigh fillets

• 30g chipotle paste

• 3 tbsp lime juice

• 1 tbsp olive oil

• Salt

• Pepper

• 150ml chicken stock

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Method

1. Add the chicken thighs to a mixing bowl with the chipotle paste, lime juice, olive oil, salt & pepper. Mix well and marinate in the fridge for at least two hours or up to 24. Remove from the fridge half an hour before cooking

2. Preheat your oven to 160°C. Lay the chicken out on a roasting tray, spooning over any excess marinade. Pour in the stock and cover with foil. Roast in the oven for 45 minutes.

3. After 45 minutes, uncover and increase the heat to 180°C for a further 15-20 minutes. Remove from the oven and allow to cool for a couple of minutes, before pulling apart with two forks