Latin American Inspired 4.6

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Mexican-style Pulled Chicken with Black Bean Salsa

This Mexican-style pulled chicken has the same satisfying, shredded texture as pulled pork—but it’s lighter, fresher and faster. Slow-cooked in aromat...This Mexican-style pulled chicken has the same satisfying, shredded texture as pulled pork—but it’s lighter, fresher and faster. Slow-cooked in aromatic spices until meltingly tender, it’s paired with a zesty black bean salsa. The result is a dish that feels indulgent but is full of nourishing ingredients—perfect for a family dinner or casual entertaining. Read more This Mexican-style pulled chicken has the same satisfying, shredded texture as pulled pork—but it’s lighter, fresher and faster. Slow-cooked in aromatic spices until meltingly tender, it’s paired with a zesty black bean salsa. The result is a dish that feels indulgent but is full of nourishing ingredients—perfect for a family dinner or casual entertaining. This Mexican-style pulled chicken has the same satisfying, shredded texture as pulled pork—but it’s lighter, fresher and faster. Slow-cooked in aromatic spices until meltingly tender, it’s paired with a zesty black bean salsa. The result is a dish that feels indulgent but is full of nourishing ingredients—perfect for a family dinner or casual entertaining.

Why is this healthy?

Ingredients

Serves 4

Metric Imperial

For the pulled chicken

olive oil

chicken thigh

depending on size and hunger levels

tomato puree

cumin (ground)

paprika

water

For the black bean salsa

white onion

Swaps: spring onion, shallot, red onion

finely diced

garlic cloves

minced or finely grated

red chilli

Swaps: red chilli flakes, green chilli

deseeded and finely diced

lime

zest and juice

tomatoes

Swaps: baby tomatoes

finely diced

black beans (can)

drained and rinsed

sweetcorn

from a can, or defrosted frozen both work

coriander

finely sliced

To serve

short grain brown rice (cooked)

cooked

Share ingredients

Ingredients

Serves 4

Metric Imperial

For the pulled chicken

olive oil

chicken thigh

depending on size and hunger levels

tomato puree

cumin (ground)

paprika

water

For the black bean salsa

white onion

Swaps: spring onion, shallot, red onion

finely diced

garlic cloves

minced or finely grated

red chilli

Swaps: red chilli flakes, green chilli

deseeded and finely diced

lime

zest and juice

tomatoes

Swaps: baby tomatoes

finely diced

black beans (can)

drained and rinsed

sweetcorn

from a can, or defrosted frozen both work

coriander

finely sliced

To serve

short grain brown rice (cooked)

cooked

Share ingredients

Method

Gather and prepare your ingredients. Preheat the oven to 180°C/160°C fan.

Heat the oil in a large, ovenproof pan. Add the chicken, sprinkle with salt and pepper, and cook for 3-4 minutes on each side, until golden brown.

Whisk together the tomato puree, cumin, paprika, and water.

Pour this into the pan. Bring to a gentle simmer. Then cover, put a lid on, and place into the oven for 40 minutes, until very tender. Let rest for 5 minutes with the lid on.

While the chicken is cooking, make the black bean salsa by combining all ingredients in a bowl. Adjust seasoning to taste. The onions and garlic will mellow out the longer they sit in the lime juice, so be sure to make the salsa as soon as the chicken goes into the oven.

Remove the lid from the chicken and use two forks to tear the meat apart.

Serve with brown rice and black bean salsa.

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