Chilli chicken one-pot
By Sara Buenfeld
Cooking time
Prep: 20 mins Cook: 1 hr, 5 minsSkill level
EasyServings
Serves 8A prepare-ahead one pot that will please all ages and is easily made for a crowd, just reheat and add some garlic bread and a salad
Nutrition and extra info
Additional info
- Freezable
- Easily doubled / halved
Nutrition per serving
- kcalories
- 501
- protein
- 58g
- carbs
- 30g
- fat
- 18g
- saturates
- 6g
- fibre
- 9g
- sugar
- 14g
- salt
- 3.16g
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/14oz 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/14oz 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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Method
- 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.
- 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.
- 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.
Recipe from Good Food magazine, May 2008
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Comments, questions and tips
Comments
I really love this recipe. I halved everything except the chilli flakes and added a fresh red chilli too as like it reallly hot. I only added 1 tin of kidney beans but that was enough. I took the advice of the previous reviews and cooked the chorizo first and added smoked paprika and garlic. I did not find the sauce too runny, it was just perfect. I will definitely make this again and again as was so easy and so tasty and great alternative to chilli con carne.
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This was amazing highly recommended by me! I added more chillis, a bit more chorizo (we love it) and more paprika and didn't add the can of water at all, and the sauce not to mention the chicken and the veg was gorgeous, got big thumbs up and request for a rerun from the other half so was chuffed with that, there was enough sauce to have on my jacket potato the next day as well! I served this with lime and coriander rice and crusty bread (the recipe's on this site somewhere) as my partner's a big eater and this wasn't needed bulk-wise but did complement it nicely I thought!
Simple to cook and was a pleasure to make, think this will become a house favourite, my (much better) alternative to his chilli con carne!
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Superb! I read the previous comments and made a couple of changes - I dry fried the onion and chorizo together so that I didn't add any oil, and only added a third of a can of water to make the sauce less runny. It was a massive hit!
Also added fresh, quartered cherry tomatoes over the top to serve instead of avocado. This was a lovely addition.
Absolutely delish! And so easy too. I think the chilli content needed upping a bit, I quartered the ingredients but still used a good teaspoon of crushed chillis, which was pleasantly warm for me andnot too fiery for my fiance who is not a massive fan of hot and spicy foods. Used far less chorizo than suggested to reduce the fat content and barely noticed having this I there so would probably leave out completely next time and just add a bit of paprika and garlic. Didn't bother with the avacado topping
Best recipe I have tried in quite a while. I followed the advice to fry the onion in the juice from the chorizo and this worked well. Also only used half a can of water, and it was still a little runny, but not a problem as the juices were lovely mopped up with garlic bread. It's best served in a big bowl like in the picture above, because of the amount of juices. I thought 3 tins of kidney beans might be too much so used just one tin of kidney beans and one tin of black eyed beans and this was nice, will do the same next time I make this. I was cooking for guests and mistimed, but the dish didn't suffer at all from being kept in the oven for an extra 30 minutes, with the lid on.
Loved It. Left substituted the following
Olive Oil -> Vegetable Oil
Chorizo -> Canned hotdog
Chilli Flakes -> Fresh Red Chilli
...and left out the oregano (but i hear Thyme is a good alternative).It was the best homemade meal I've made in a while, had it with white rice boiled with a little butter.
perfect for students like myself
4 Chicken Legs £2 ... (£3 for box of 6 @ Iceland- remove skin and bones yourself)
4 Chilli's 7p from local shop (use only 1)
Can Kidney Beans 40p from local shop
Chopped Tomatoes 37p Sainsbury's
1 Bell Pepper 33p (3 for £1) at local shop
1 Onion 6p (Bag for £1) Iceland
4 Canned Hotdogs 27p (55p for 8 - Kingsfood Hot Dog Sausages 400g)
2 Stock Cubes 2p (Sainsbury's Brand)/ 1 OXO: 9p
Long Grain Rice 250g: 10p (40p for 1KG Bag) Sainsbury's= £3.62
Follow Instructions above. The 'runny' sauce people are talking is great on the rice...
thanks! 5*
Very tasty, yum yum.I Made this for a family birthday meal and it went down really well. I also dry fried the chorizo first and added the onions and peppers, left out the oil and used less chorizo to try and be a little healthier. Added chilli powder and a teaspoon of cumin instead of chilli flakes. As it was quite runny at the end of cooking I thickened it with a little cornflour. Very nice will make again. I served it with wild rice and garlic bread. Not a crumb left!!