Mexican Black Bean and Chicken Stew

Add 1 tbsp of olive oil to a pan on medium heat. Add the onion and garlic and cook for 3 mins. Add the cumin and cook for another 3 mins.

While your onion and garlic is cooking, cut up your chicken into 3cm pieces and when the onion and garlic has softened (after 6 mins) add the chicken to the pan. Cook for about 4 mins making sure the outside of the chicken pieces are cooked. Tip: You don’t have to completely cook your chicken at this stage.

Boil 350ml water in a pot with a pinch of salt. Once boiling, add your rice to the pot and turn the heat to low. Cover the pot with a lid and simmer for 10 mins. After 10 mins, remove the pot from the heat and leave to rest for another 10 mins. Tip: Don’t peek under the lid until the 20 mins are up!

Add the chipotle paste to the pan with the chicken along with the pepper, oregano sprigs and chopped tomato. Stir together and cook for about 3 mins until everything has softened a little.

Drain the black beans, put them in a sieve and run some cold water through them to rinse them. Add the beans to the chicken pan along with half your stock pot and 250ml water. Simmer on a low heat uncovered for 15 mins until it thickens up and the vegetables are soft. Tip: Stir occasionally to stop it sticking to the bottom of the pan.