Slow Cooked Mexican Chili Chicken with Black Beans and Lime

Ingredients:

1kg-1,2kg organic skinless and boneless chicken thighs (18 Pieces)
1 can organic chopped tomatoes
1 can organic black beans, rinsed and drained
200ml chicken bone broth / or a good chicken stock
1 organic onion finely chopped
2 cloves of garlic finely chopped
1 organic chopped red bell pepper
1 organic red chili, finely chopped
1 lime (juice)
1 cinnamon stick
3-5 bay leaves
1 tsp ground cumin
1 tsp smoked paprika
1/2-1 tsp chili powder
1 tsp oregano
1 small handful finely chopped cilantro or parsley if you’re not a fan of cilantro
Salt and pepper

Process:

Put all the ingredients into the CrockPot put it on high heat for 4-6 hours or low heat for 6-8 hours.

2 organic whole cooked corns, when cooked for 5-10 minutes cut the corn of lengthways.
15 min before serving add the corns and let it cook until time is up.

Mix it all together.

Topping:
2 avocados, cut into dices
3-5 organic spring onions chopped
2-3 organic big tasty tomatoes
1 bundle of freshly chopped organic cilantro
Grated organic Red Leicester
1 pot greek yogurt (optional)

Rice, lime and cilantro
Cook some basmati rice after instructions when finished add some lime juice and finely chopped cilantro.

1 head organic romaine lettuce chopped