Truly Yummy Pulled Chicken Chilli
If you’re looking for something different as a mid-week family meal, look no further. My truly yummy pulled chicken chilli is totally gluten free and dairy free. Packed with flavour, it’s perfect for satisfying everyone at the table.
I was inspired to create this recipe after visiting some good friends who always impress with dishes that both taste fantastic and work around my intolerances. They served a version over the festive season offering a tasty alternative to the usual roasts. I forgot to ask for the recipe so instead I experimented with a mix of ideas from online recipes and my own tweaks to create something truly yummy. It is not too spicy but has a gentle background of heat which improves after freezing and reheating.
The recipe makes hearty portions for about 8 adults, though you can easily halve the number of chicken thighs for a smaller family. You can cook it in a slow cooker if you prefer something hands-off, but I love cooking it in the oven on a low heat for just over an hour for speed.
I like to serve mine with rice, fresh coriander, sliced avocado, my Truly Yummy Pickled Red Onions and a side of gluten free tortilla chips. Alternatively place the pulled chicken chilli inside a gluten free tortilla wrap with some of my Truly Yummy Guacamole and Tomato Salsa. Either way, you won’t be disappointed with this dish.
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Truly Yummy Pulled Chicken Chilli
Equipment
- 1 large non stick frying pan
- casserole dish
Ingredients
- 12 chicken thighs, skinless and boneless or 4-6 chicken breasts
- 2 tbsp olive oil recommend Belazu Crete Gold Extra Virgin Olive Oil
- 2 onions, sliced into half moons
- 1 red pepper, thinly sliced into strips
- 3 cloves of garlic crushed
- 1 tsp cumin seeds
- 1 tsp oregano
- 1 tsp chipotle paste recommend Gran Luchito Chipotle Paste and if you prefer a little more spice add another tsp.
- 1 tsp sugar
- 1 chicken stock pot recommend Knorr Chicken Stock Pot
- 700 g passata recommend Mutti Passata
- 150 ml water
- 1 400g tin of black beans, strain and rinse
Instructions
- Preheat the oven to 150℃/Gas Mark 2
- In a frying pan, heat 1 tbsp olive oil and fry the chicken until it has taken on some colour. Then remove it from the frying pan and set aside. Depending on the size of frying pan, I recommend you fry the chicken in batches.
- In the casserole dish add the remaining olive oil and fry the onions until they start to soften then add and fry the red pepper strips until both onions and red peppers are soft.
- Place the chicken, onion and red pepper into the casserole dish. Add the remaining ingredients except the black beans – garlic, cumin seeds, oregano, chipotle paste, sugar stock pot, passata and water.
- Season with a little black pepper, stir and cook with the lid on for one hour.
- After the hour, remove from the oven and shred the chicken with two forks. Add the black beans, stir and pop in the oven for the final 15 minutes.
