1. Heat your oil in a large frying pan and cook the onion and red pepper for a few minutes with a sprinkling of salt until the onion is almost tender. Add the garlic and fry for a further minute.
2. Put the chipotle paste and brown sugar in the pan and stir through. Pour in the chopped tomatoes, tomato puree and kidney beans, then fill the empty tin of tomatoes with water and pour that in too (give it a swirl in the tin to get any tomato juices off the side).
3. Stir, bring to the boil, season with salt and pepper then place the whole chicken breasts in the pan – add more water if the chicken isn’t completely covered.
4. Simmer for 20 minutes until the chicken is cooked through, then lift the breasts out of the pan and shred them into small pieces using two forks. Put the shredded chicken back into the stew and heat through again for a few minutes. Serve on its own topped with the coriander leaves, or with tortilla chips on the side.
Spruce it Up
Don’t limit yourself to kidney beans here. You can throw in any beans and pulses you have in the cupboard to really bulk it out.