Smoky chipotle chicken one-pot with chunky coriander guacamole | Sainsbury`s Magazine

Ingredients

• 4 tbsp sunflower oil
• 16 skinless and boneless chicken thigh fillets (2 x 615g packs), halved
• 3 red onions, cut into wedges
• 2 red peppers, deseeded and sliced
• 1 green pepper, deseeded and sliced
• 4 garlic cloves, crushed
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tbsp spicy chipotle chilli paste (from a 90g jar)
• 1 tbsp cocoa powder
• 2 x 400g tins chopped tomatoes
• 2 x 380g cartons black beans, rinsed and drained
• 300ml chicken stock
• coriander leaves, to serve
• 3 ripe avocados
• juice of 1½-2 limes (depending on size)
• 1 green chilli, deseeded and finely chopped
• 2-3 spring onions, chopped
• 4 tbsp chopped fresh coriander