If you're a fan of chilli con carne but fancy something a little bit different, try this lighter version with chicken thighs and butter beans!
Remove the skins from the chicken thighs, then season the skinless thighs with flour, salt, and pepper.
Crisp up the pancetta in a tiny splash of oil. Start on a low heat so the pancetta slowly releases its fat.
Brown the chicken in the pancetta fat - don’t worry about it being cooked through, just make sure there's a nice golden crust. Set aside.
Add the onions, garlic, leek, pepper, and jalapeno. Sauté until slightly softened, slowly scraping up any fond from the bottom of the pan.
Add the spices, chicken stock, and add the chicken and pancetta back in. Season with salt and pepper.
Let everything cook together on a low heat for around 30-45 minutes with a lid slightly ajar, or until the chicken is falling apart and the sauce has thickened.
Meanwhile, add the chicken skins into airfryer with a light drizzle of olive oil, salt, pepper. Cook at 200 C for 10 minutes or until super golden and crunchy.
Remove the chicken, shred and remove the bones, then add it back in with the beans and corn.
Add cream cheese and lime juice, and hot sauce to taste.
Serve with rice, jalapeno, coriander, lime wedges, and the crispy chicken skins to dunk.
