• STEP 1

    Heat the vegetable oil in a large flameproof casserole dish over a medium heat. Add the chicken thighs and brown on each side, about 3-4 mins, then remove and set aside on a plate.

  • STEP 2

    Add the red onion, scraping up the golden chicken fat on the bottom of the pan with a spatula. Cook for 5-6 mins until beginning to soften, then add the garlic, cumin, ground coriander, smoked paprika and tomato purée. Cook for 3-4 mins until the purée has darkened.

  • STEP 3

    Pour in the passata, barbecue sauce and 150ml water, bring to the boil, then return the chicken to the dish and reduce to a simmer. Cook for 25 mins until the sauce has reduced and the chicken is tender. Remove the chicken, shred with two forks, then stir back in. Add the spinach in handfuls and stir to wilt.

  • STEP 4

    Squeeze in the lime and season. Divide the rice between two bowls and top with the pulled chicken. Sprinkle over the coriander and serve with tortilla chips.

Recipe tip

Brazilian-style lemonade: To use up leftover limes, put 6 halved limes, unpeeled, a 397g can condensed milk and two large handfuls of ice in a high-powered blender and blitz until smooth. Strain through a sieve and serve over ice.

Goes well with


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A star rating of 4.4 out of 5.13 ratings