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Chilli chicken with drunken pinto beans
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Total Time:
1 hour 50 minutes
Elevate BBQ chicken with a bold adobo-style marinade of smoky chilies, garlic, spices, and zesty lime juice.
Ingredients:
  • 1 whole free-range chicken butterflied (ask your butcher to do this)
  • 3 ripe plum tomatoes
  • 6 cloves of garlic
  • 2 dried chipotle chillies
  • 4 dried guajillo chillies
  • 4 dried ancho chillies
  • 1 tablespoon dried oregano
  • 10 allspice berries
  • 4 whole cloves
  • 1 teaspoon cumin seeds
  • 100 ml cider vinegar
  • 2 limes
  • 1 white onion
  • 2 fresh jalapeño chillies
  • olive oil
  • 2-3 fresh bay leaves
  • 2 ripe plum tomatoes
  • 2 x 400 g tins pinto beans
  • 1 x 330 ml bottle lager-style or dark Mexican beer, depending on your preference
  • 6 sprigs of fresh coriander
Instructions:
  • - Preheat oven to 200°C/400°F/gas 6. - Halve tomatoes and place in small roasting tray with unpeeled garlic cloves. Roast for 30 minutes until soft. - Allow tomatoes and garlic to cool, then remove garlic skins. - Place chipotle, guajillo, and ancho chillies in a bowl. Cover with boiling water and soak for 15 minutes. Drain, reserving liquid. - Blend soaked chillies, garlic, tomatoes, oregano, allspice, cloves, cumin seeds, cinnamon, salt, and pepper in a food processor. - Add vinegar, lime juice, and reserved liquid. Blend into a paste. - Marinate chicken in the mixture for 3 to 4 hours. - Bring chicken to room temperature. - Cook chicken on barbecue or griddle pan for 15-20 minutes on each side, brushing with marinade. - Rest chicken before serving. - For drunken beans, sauté onion, garlic, jalapeño, and bay leaves in oil. - Add tomatoes, beans, salt, pepper, and beer. Simmer for 30 minutes. - Stir in coriander and remove from heat. - Chop chicken and serve with drunken pinto beans.

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