Chilli chicken one-pot

Chilli chicken one-pot

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(78 ratings)

By

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Cooking time

Prep: 20 mins Cook: 1 hr, 5 mins

Skill level

Easy

Servings

Serves 8

A 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 info

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

  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.

Recipe from Good Food magazine, May 2008

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Comments

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sylvia1954's picture
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Just tried out this recipe for our evening meal and have to say it was absolutely yummy! I only had 6 chicken thighs so adjusted the recipe ... halved all the other ingredients with the exception of the kidney beans where I used 2 tins.Perfect!. Served both me and my hubbie (2 chicken thighs each) and batched the remainder for another meal in the freezer. I opted for wedges on the side but next time will serve with Mexican rice. This recipe can be 'tweaked' to taste so try it. I used spicy chorizo sausage .

laurahadfield's picture

I made this in the slow cooker… I added a tbsp of flour to thicken and a bit of tomato puree. I also used butter beans instead of kidney beans and added garlic :)
I served it with rice… lovely.

pattiemac's picture

Tried this tonight for tea. We loved it. I used kidney beans in a chilli sauce which made the sauce nice and rich. Will be making this again soon but might try crumbling some Stornoway blackpudding Yum!

bethanygrotto's picture

I made this last night and although the flavours are really good and tasty, I found the chorizo made it horribly greasy and oily, despite draining as much of the oil off as possible. I'd make it again but leave out the chorizo, I don't think it needs it, and the whole dish would taste so much lighter and fresher.

dishymummy's picture
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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.

janetcroft27's picture
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Really easy, swapped chorizo for bacon and paprika and worked great.

royti4's picture
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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!

joanneflynn's picture

Really good flavours. Went down a treat with guests, young and old. So easy to make and a great meal for entertaining as you can prepare ahead. Will definitely be repeated. Took advice and used less water than suggested in recipe.

nicksmith6666's picture
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A slightly disappointing recipe. The sauce was very runny and I will try and thicken it next time. Though pleasent enough it did not have that Saturday night "wow" factor.

debs7180's picture
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WOW!!! First time i've ever cooked for more than one person and this went down a treat!! Sooo easy. I do agree with perhaps halving the water content as i ended up putting in some cornflour to thicken. Was as nice on the second night as it was on the first!!

smith_parsons's picture
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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.

suegriff26's picture
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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

fmcroberts's picture
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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.

keithgibo's picture
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I made this as a dish for mine and my boyfriends civil partnership ceremony , the guests loved it and we have shared it with our friends
just like out love for each other.

lesleymccorry's picture
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Really good. Used can kidney beans and can of mixed beans. will be making again

jaereid's picture
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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*

mindymoo62's picture
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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!!

supermama's picture
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Brilliant, made for friends and it was clean plates all round!!

sizzixsystems's picture
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Took the advice from previous posters and used very little water for a thicker sauce. I also substituted cannellini beans for kidney beans.
I was very pleased with the result and will be cooking it again soon.

josieduncan's picture
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Absolutely beautiful, we ate it with cous cous so it soaked up the juice. Definitely have it again.

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