Mexican chilli chicken

Cook: 50 mins - 1 hr


Serves 4
A great spicy supper that can be made in advance

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal546
  • fat22g
  • saturates7g
  • carbs31g
  • sugars0g
  • fibre8g
  • protein58g
  • salt3.53g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp each chilli powder and ground cumin
  • 2 x 400g cans peeled plum tomato
  • 1 chicken stock cube
  • 200g piece chorizo, skinned and diced



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 8 chicken thigh, skinned
  • 2 red pepper, seeded and cut into chunks
  • 2 x 300g cans cannellini bean, drained
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

To serve

  • 1 large avocado, stoned, peeled and sliced



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • lime juice
  • handful fresh coriander
  • 4 large spoonfuls soured cream


  1. Heat the oil in a large pan and fry the onion until softened. Stir in the spices and cook for a few secs. Pour in the tomatoes and 2 cans of water, then crumble in the stock cube. Bring to the boil and add the chorizo and chicken thighs. Push the chicken under the liquid, cover and simmer for 20 mins.

  2. Stir the peppers into the pan, then cook for 20 mins more. Tip in the cannellini beans.

  3. To eat now: Warm through to heat the beans. Toss the avocado with the lime and some salt and serve on top of the casserole with a sprinkling of coriander. Top each portion with soured cream. Serve with rice, jacket potatoes or a handful of spicy tortilla chips.

  4. To eat later: Cool and keep in the fridge for up to 48 hours. Warm on top of the stove until bubbling and serve as above.

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Comments (46)

HelenMil's picture

Delicious and very easy. I didn't add chorizo and used kidney beans instead of cannellini. I also made with chicken breast and made for 2 only, using one can of tomatoes and one can of water, and slightly less spice. Also added some fresh red chilli. Lovely.

rebeccac060810's picture

This dish was incredibly delicious.. Will definitely cook again

wilfredo's picture

Great dish...didn't use the water and used kidney beans like others. Served it with garlic mash and green beans. Yum Yum

cat123's picture

Really tasty, although I made a few changes - I cooked the chorizo at the beginning and used the oil from that to cook the onions, used whole cumin seeds and smoked paprika rather than ground cumin and chilli powder, and used kidney beans instead of canellini beans. OK, it wasn't really this recipe at all after all that, but it was still very good! I found I did need to add the water, and some more later on as it was boiling dry - I guess it depends on the type of pan you have.

claireridout1's picture

A firm favourite in our house! We add the 2 cans of water and are quite generous with the spices, then put in the slow cooker to cook for a couple of hours - it comes out absolutely gorgeous, just melts in your mouth. Definately a dish that we make time and time again.

ladyshazzax's picture

Great recipe. Very easy and totally delicious! Loved it!

sallyh99's picture

Tasty, great for a midweek supper

stacey-jane's picture

This was really nice, I used kidney beans and will definitely be making this again with some extra spices for a bit of a kick!

czaloga's picture

This was very tasty! Took advice from other raters and left out the water - was perfect. Had it with jacket potatos. Made the recipe and very pleased to have some left over for work lunches. Will definately be making this again - fantastic and healthy too x

kateboam's picture

was really nice, but a bit too much water eventhough we only put one can in :/ still really tasty!!

sexievodka's picture

This was great. Will add less water next time tho as it didnt seem to thicken much. Didnt add the beans either as no one in my househld likes them. And i used choppedchicken breast instead of thighs.Think i might make in the slow cooker next time aswell. x

margot_vds's picture

Love it - chorizo gives it the extra spice it needs. Don't add as much water either as a lot of people mentioned.

nicolaj986's picture

Tried this dish last month for a friend who was round for tea.
A huge hit and really easy to cook.

jburton's picture

Thanks gjfeenan . The Chorizo idea sounds lovely. I love chicken and |chorizo together.

gjfeenan's picture

Jools, all cooking is is experimenting! Cook with your heart and you won't go wrong :)

Your idea of two chicken breasts is fine and add what you like - mushrooms are fine! Use whatever you have in the larder ... I would use some chorizo because it really works.

dawnyhow's picture

This was a lovely dish for my Mexican themed evening last night - all my guests were really impressed and thought I'd slaved over a hot stove for ages - I'd actually made it well in advance and just re-heated it when needed (think that might also have helped the flavour, which was lovely). I used chicken breasts instead of thighs and used less water than the recipe (as suggested by other commenters on here) - that was a good tip. I used half the amount and it was still a bit on the runny side. But soooo tasty. Will definitely be making this again.

jul34es's picture

made this yesterday for my husbands birthday tea,tasted great but won,t add as much water next time,also used kidney beans instead of cannellini.

knevgi's picture

would this go well with brown rice? you know the thick/fat rice??

stuarthough's picture

Nice recipe, smooth and spicy, and a change from the usual chilli. Best if the chorizo is fried off with the onions and garlic (which I add) first to release the oils, and I use tinned chopped tomatoes, about half a can of water and red kidney beans instead of cannellini. I serve it with baked potatoes and the limey avocado and sour cream go really well. This is a regular!

Marianadgey's picture

Quite tasty. I used 1/2 can of water and didn't cover it, just gave it an occasional stir. The consistency was just right, didn't need cornflour. Not really sure about the chorizo, will leave it out nect time I think.


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