Sloppy Jose Pulled Chicken and Cheese Burger

Once the stock is boiling, lower the heat to medium, add the chicken thighs so they are submerged in the liquid and cover the pan with a lid. Tip: If the chicken isn't submerged in liquid, top up with water to just cover the meat. Simmer until the chicken is cooked, 15-20 mins, stirring halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, pop the wedges on a baking tray, drizzle with oil and season with a pinch of salt and pepper. Toss to coat then spread out and bake on the top shelf of your oven until golden and crispy, 25-30 mins. Turn halfway through cooking. Whilst everything is cooking, halve the pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the onion. Halve the baby plum tomatoes. Zest the lime and cut into wedges. Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).

While everything cooks, heat a splash of oil in a frying pan on a medium high heat. When hot, add the sliced onion and pepper and cook until beginning to soften 3-5 mins. When cooked add the garlic and cook for a further minute. Set aside. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh into a bowl. Add a squeeze of lime juice. Season with salt and pepper and then use a fork to mash.

Once the chicken is cooked, remove the pan from the heat and transfer the chicken to a plate. Boil the remaining liquid vigorously on a high heat until reduced to a thick sauce 5-7 mins. Whilst reducing, use 2 forks to shred you chicken as finely as you can. Return the chicken to the pan of reduced chipotle sauce. Add the red onion and pepper mixture to the chicken. Stir well to combine and cook down further if it is still too thin to coat the chicken.