• 1/2 chicken, or 2 thighs
• 2 garlic cloves
• 1 bay leaf
• 1 Tbsp salt

Poach the chicken. Shred it once cool.

• 1 medium jalapeno pepper
• 2 large onion
• 2 Tbsp olive oil
• pinch of salt

Mince the jalapeno and chop the onion. Add the oil to a large pot and heat it over medium heat. Saute the onion and pepper until soft, about 7 minutes.

• 6 garlic cloves, mashed
• 1 1/2 Tbsp ground cumin
• 2 tsp ground coriander

Mash the garlic and add it to the sauteeing vegetables. Stir for about a minute then add the spices. Fry for another minute.

• 2 x 14.5-ounce/450-ml can white beans
• 1 x 14.5-ounce/450-ml can pinto beans
• 1 tsp salt

Drain and rinse the canned beans and add them to the pot. Simmer on a gentle heat for at least 15 minutes or until beans are tender. Stir in the shredded chicken.

• 2 limes
• 1 cup chopped cilantro leaves

Juice the limes and roughly chop the cilantro leaves. Add them to the pot and turn off the heat.