Bold Bean Co

Directions

1. step 1

   Season the chicken thighs on both sides with salt. Heat the olive oil in a large pot and, once warm, add the chicken thighs, skin-side down. Cook for 10–12 minutes over a medium-high heat until very well browned, then turn and cook on the other side for 2–3 minutes. Lift out of the pot and set aside on a large plate.

2. step 2

   The chicken should have given out plenty of fat but if not, add a splash of olive oil to the pot and, once warm, add the onions, peppers and a pinch of salt and pepper. Fry for about 12 minutes over a medium heat until very soft, stirring every so often. Add the garlic, fry for a minute, then add the cumin, oregano and cayenne or chilli flakes and fry for 2 minutes, stirring regularly.

3. step 3

   Return the chicken thighs to the pot and pour in the stock. Simmer for 25 minutes, then add the beans and continue to cook for another 10 minutes.

4. step 4

   Remove the chicken thighs once cooked through and take the meat off the bones and shred. Set aside, discarding the chicken skin if you wish. Use a potato masher or the back of your wooden spoon to crush roughly a third of the beans (this will help thicken the chilli).

5. step 5

   Add the frozen sweetcorn, then cook for 5 minutes or so until tender. Remove from the heat, add the chicken, lime juice, plus a little zest if you like, and taste for seasoning.

6. step 6

   Ladle into bowls and finish with the toppings you like.