Chilli chicken one-pot

Recipe uploaded by

Sara Buenfeld

9 ratings

Recipe by Sara Buenfeld

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1. Heat oven to 180C/fan 160C/gas 4. Fry the onions in the oil for 5 mins until they become soft and start to colour. Add the chorizo and fry for a few mins more. Stir in the peppers, then pour in the tomatoes, followed by a can of water, the stock cubes, chilli and oregano.
2. Arrange the chicken thighs on top of the sauce, pushing them under the liquid. Bring to a simmer, cover, then cook in the oven for 40 mins. Add the beans, stir, then cook for 20 mins more. You can make this up to 2 days ahead and keep chilled.
3. To serve, reheat on the top of the stove or in the oven at 190C/fan 170C/gas 5 for 1 hr 10 mins until piping hot. Stir in most of the coriander, toss the rest with the avocado, lime and a little salt, then pile this on top. Serve with Garlic & oregano bread (below) and a bag of green salad tossed with olives, cherry tomatoes and finely sliced red onion.

Why not try... Garlic & oregano bread

Beat 250g soft salted butter with an electric hand whisk until creamy, then beat in 6 crushed garlic cloves and 2 tsp dried oregano. Thickly slice 2 long French bread sticks on the diagonal, then sandwich the slices back together with the garlic butter to reform the loaf. Wrap each loaf in foil. Heat in the oven at 190C/fan 170C/gas 5 for 25 mins until the bread is hot and the butter has melted.

Per serving

501 kcalories, protein 58g, carbohydrate 30g, fat 18 g, saturated fat 6g, fibre 9g, salt 3.16 g

Latest comments and suggestions

• yumyum

  16 April 2008

  yumyum commented on this recipe

  Extremely tasty but sauce very runny so used bread to mop up. However, don't be on a diet when you eat this one as lots of fat comes out of the chorizo!! Might be worth using a pack of spicy sausages (with at least 80% meat) and adding garlic for a slighty lower fat version

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• yumyum

  16 April 2008

  yumyum rated this recipe

  

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• stuck-on-the-rock

  23 April 2008

  stuck-on-the-rock rated and commented on this recipe

  

  I made this using bacon instead of chorizo (couldn't be bothered leaving the house to shop!). It was good, not weekend good, but make a huge batch and freeze for quick week day meals good. Served it with mash which was perfect for all that sauce.

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• bc500

  30 April 2008

  bc500 rated and commented on this recipe

  

  This was delicious as a weekend meal with crusty bread, and was even better after a day or so in the fridge as a quick mid-week reheat with rice.

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• DEB040

  19 August 2008

  DEB040 commented on this recipe

  This is absolutely delicious - if you are trying to cut down on fat, try using a bit of paprika either totally instead of or to reduce the amount of chorizo you need. This has become a saturday night favourite

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• DEB040

  19 August 2008

  DEB040 rated this recipe

  

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• Fave Recipes

  01 September 2008

  Fave Recipes rated and commented on this recipe

  

  I made this for a party on Saturday it went down really well. I noted the comment about the fat in the chorizo so I cooked that first and then cooked the onions etc in that instead of using oil. Its a good time saver as I made it the day before and reheated. I would make again but I did find the meat expensive.

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• bubbles

  21 October 2008

  bubbles rated and commented on this recipe

  

  I have made this several times, always goes down a treat, I don't bother with the avocado but do serve with crusty bread or rice. Fantastic!

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• Jo

  09 November 2008

  Jo rated and commented on this recipe

  

  This was only ok but very easy to do. I found the sauce needed thickening, there was still loads left over which I've frozen for next time.

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• Penrithwhite

  19 November 2008

  Penrithwhite rated this recipe

  

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• Eleanor

  01 December 2008

  Eleanor rated and commented on this recipe

  

  this is a really great meal to cook for freinds. And served with bread and salad - yum yum. However, i do agree that if you cook the chorizo first and then the onions it does cut down on the fat. I am not a great lover of avocado, so i didn't use this either. The following day, because there was LOADS left we ate with rice. Really nice.

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Ingredients

• 2 large onions , halved and sliced
• 2 tbsp olive oil
• 265g chorizo ring, peeled and thickly sliced
• 4 red peppers , deseeded and cut into large chunks
• 2 x 400g can chopped tomato
• 2 chicken stock cubes
• ½-1 tsp dried chilli flakes
• 2 tsp dried oregano
• 16 boneless skinless chicken thighs
• 3 x 410g cans red kidney beans , drained

TO SERVE

• 15g pack coriander , chopped
• 2-3 avocado , skinned and sliced
• good squeeze lime juice

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 20 mins

Cook min 1 hr 5 mins

Ingredients

• 2 large onions , halved and sliced
• 2 tbsp olive oil
• 265g chorizo ring, peeled and thickly sliced
• 4 red peppers , deseeded and cut into large chunks
• 2 x 400g can chopped tomato
• 2 chicken stock cubes
• ½-1 tsp dried chilli flakes
• 2 tsp dried oregano
• 16 boneless skinless chicken thighs
• 3 x 410g cans red kidney beans , drained

TO SERVE

• 15g pack coriander , chopped
• 2-3 avocado , skinned and sliced
• good squeeze lime juice

Per serving

501 kcalories, protein 58g, carbohydrate 30g, fat 18 g, saturated fat 6g, fibre 9g, salt 3.16 g

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