• onions, halved and sliced
  • garlic cloves, crushed
  • green peppers, chopped
  • 2 red chilies, sliced
  • olive oil 
  • 2 tsp ground cumin
  • 6 skinless boneless chicken thigh fillets, cut into strips
  • 4 tbsp chipotle paste (loo. in a world food aisle)
  • 2 x 400g tins chopped tomatoes
  • 1 x 400g tin or carton black beans
  • soured cream, to serve
  • small bunch coriander, chopped
  • plain tortilla chips, to serve


  • Cook in a Black Pottery CH-45-4, at low temperature, the onion, garlic, pepper, and chilies in a little olive oil until softened. Add the cumin and chicken and cook until the chicken starts to color. Add the chipotle paste and cook for a minute then tip in the tomatoes. Simmer for 20 minutes then tip in the black beans and simmer for another 30 minutes.
  • Serve in Black Pottery’s bowls with a dollop of soured cream, a sprinkling of coriander, and some tortilla chips on the side.