Mexican Chipotle Chicken Braise with Zucchini and Tomatoes

Ingredients

• 2.5 lb bone-in skin-on chicken thighs, pat dry before searing
• 2 tablespoons avocado oil
• 1 large yellow onion, diced
• 1 large red bell pepper, diced
• 4 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, finely chopped, plus 1 tablespoon of the adobo sauce from the can; look for a brand with no additives beyond tomatoes, peppers, and vinegar
• 1.5 lb fresh tomatoes, roughly chopped; ripe summer tomatoes work best
• 14 oz tinned black beans, drained and rinsed; choose a tin with no added salt or additives
• 12 oz zucchini, cut into 1-inch chunks
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon fine sea salt, plus more to taste
• 1 cup chicken stock, additive-free carton stock or homemade
• a handful fresh cilantro, roughly chopped, to serve
• 1 lime, cut into wedges to serve

Method

1. Season the chicken thighs all over with half the salt. Heat the avocado oil in a large Dutch oven or heavy-based pot over medium-high heat. Place the chicken skin-side down and sear without moving for 5 to 6 minutes until the skin is deep golden brown. Flip and sear the other side for 3 minutes. Remove the chicken to a plate and set aside.
2. Reduce the heat to medium. Pour off all but about 1 tablespoon of fat from the pot, leaving the browned bits behind. Add the diced onion and cook, stirring occasionally, for 4 to 5 minutes until softened and translucent.
3. Add the red bell pepper and garlic to the pot and cook for a further 2 minutes, stirring frequently. Add the ground cumin and dried oregano and stir for 30 seconds until fragrant.
4. Add the chopped chipotle peppers and their adobo sauce to the pot along with the fresh tomatoes, chicken stock, and remaining salt. Stir to combine, scraping up any browned bits from the base of the pot.
5. Nestle the seared chicken thighs back into the pot skin-side up, so the skin sits just above the liquid. Bring to a gentle simmer, then reduce the heat to low, cover with a lid slightly ajar, and braise for 25 minutes.
6. After 25 minutes, add the zucchini chunks and drained black beans to the pot, pushing them into the sauce around the chicken. Replace the lid and continue to braise for a further 10 minutes until the zucchini is just tender and the chicken is cooked through to an internal temperature of 165°F.
7. Taste the sauce and adjust salt as needed. Serve the braise in shallow bowls topped with fresh cilantro and lime wedges on the side for squeezing over.

Batch cooking tip

• This braise improves in flavour after a night in the fridge as the spices deepen. Store in airtight containers for up to 5 days. To freeze, allow to cool completely then portion into freezer-safe containers for up to 3 months. The chicken can be shredded off the bone before storing to make reheating and portioning easier. Add the cilantro and lime fresh at serving rather than before storing.