Instructions

1. Tear the chicken meat into small chunks and set aside.
2. Cut the potatoes into bite-sized pieces, then put them in a pan of water with the bay leaf and bring to the boil. Cook for 10-15 minutes, until tender.
3. Meanwhile, cut the onion into the thin slices, and chop the red pepper and garlic.
4. Heat some oil in a large frying pan and gently sauté the onion and red pepper for 5 minutes. Add the garlic, stir for another minute, then add the spices, chipotle paste and stir for another 30 seconds.
5. Pour in the passata and season to taste. Add a glass of water and bring to the boil.
6. Cover and cook for another 5 minutes or until you get a thick sauce. Add the beans and corn. (If you’re using BBQ corn - cut off the kernels carefully with a sharp knife, then add to the sauce).
7. By now the potatoes should be ready, so drain them, then add them to the sauce.
8. Combine well, then add the chicken pieces and some fresh coriander leaves.
9. Scatter the spring onions and some coriander leaves on the top. Squeeze over some lime juice and serve.