Slow Cooker Mexican Chicken Stew

Ingredients

• 1 tbsp of tomato purée

• 400 g of chopped tomatoes

• 800 g of chicken thighs

• 2 tsp of chipotle paste

• 1 red onion, roughly chopped

• 1 tbsp of vegetable oil

• 2 garlic cloves, roughly chopped or mashed

• 400 g of black beans, drained

• 1 tsp of sugar

• 1 tsp of oregano

• 1 lime, cut into wedges

• 1 handful of coriander leaves, roughly chopped

• 1 pack of boiled rice

• 200 g of sweetcorn, drained

4 servings

Calories~763 kcal

Protein~55 g

Carbs~75 g

Fat~26 g

Fiber~14 g

Sugar~11 g

Total recipe

Calories~3,050 kcal

Protein~220 g

Carbs~300 g

Fat~105 g

Fiber~55 g

Sugar~45 g

Method

• Step 1

  In a slow cooker or a large saucepan with a lid, add all the stew ingredients, except the lime and coriander, and mix well.

• Step 2

  Put the lid on and cook on as low a heat as possible for about 3–4 hours, checking every hour or so, giving it a stir and topping up with boiling water, if necessary.

• Step 3

  When the chicken pulls apart easily, remove from the heat and leave to stand somewhere warm while you cook the rice.

• Step 4

  Sprinkle with the coriander and serve with wedges of lime and rice.