Cut chicken thighs into bite-sized chunks, dust with seasoned flour and fry until golden brown on all sides,
drain and set aside. Fry a chopped onion and a sliced red pepper until softened, the stir in a crushed clove
of garlic, a Tbs or two of chipotle paste (or a couple of tsp of dried chipotle flakes), a Tbs tomato paste,
3 – 4 skinned and chopped tomatoes and a glass of chicken stock. Return the chicken to the pan, bring to
a simmer and cook gently for 20 minutes, until the chicken is cooked and the sauce thickens. Add a drained
can of black beans and simmer for a few more minites. Serve in bowls, over some rice if desired, and garnish
with parsley, grated cheese and a dollop of sour cream.