1 ripe avocado, sliced
bunch coriander, stalks finely chopped, leaves roughly chopped
2 garlic cloves, finely chopped
1 large red onion, sliced
200ml/7fl oz chicken stock (or use 250g/9oz more passata)
2 x 400g tins kidney or black beans, drained and rinsed
250g/9oz passata
300²µ/10½´Ç³ú rice, cooked according to packet instructions
1 bay leaf
¼–1 tsp chilli powder, to taste
1 tsp ground cumin
1 tbsp olive oil or lard
1 tsp dried oregano
1 tsp flaky sea salt, plus extra for seasoning
1 tsp Spanish smoked paprika
1 tsp cider vinegar
2–3 squares dark chocolate
4 tbsp soured cream
4 chicken thighs, skin removed and boneless, cut into chunks