Chilli chicken one-pot

Chilli chicken one-pot

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(80 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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josieduncan's picture
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Beautiful. Served with cous cous so runny sauce worked well. Definitely serve again

josieduncan's picture
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Absolutely beautiful, served with cous cous so the runny sauce worked well. Definitely have again.

zobiewan's picture
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Absolutely delicious! I always have to make huge quantities for the evening meal as I have seven children and a very hungry husband and I'm forever trying to keep the food shopping budget down without compromising on quality and taste! You've hit the nail on the head, sometimes hard to please all of my family as the age ranges are 12 months to 17 years old but there was silence at the dinner table and the plates were virtually licked clean of every scrumptious morsel. I did add some tomato puree to make the sauce a bit richer and I left it in a low oven for 3 hours so it reduced beautifully! I also cut the chicken into bite sized pieces prior to cooking for ease of eating with the little ones. Served with steamed white rice (it was almost a gumbo) and minus the avocado, this will definitely be making a regular appearance! Would highly recommend!

emmahalls1's picture
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We loved this!!!

Found it a little too watery even though reduced as per the other comments next time will try using a bit of passta instead of water.

kjm1230's picture
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Made this dish for a family gathering yesterday. It was a great success. We had to cater for 16 people and as my largest pans would only hold enough for 8 servings I made two batches, I made one batch with peppers as per the recipe but replaced these with mushrooms for the remaining batch, (we had a guest who dislikes peppers) Both versions were delicious. This recipe is so straight forward, nothing can go wrong, I was amazed at the depth of flavour achieved with so few ingredients. I did add a fresh finely chopped chilli for an extra little kick. Another good thing was being able to cook it the day before so just had to heat it up. The Avocado, lime and coriander complimented the dish perfectly. A couple of guest asked for the recipe, a compliment if ever there was one.

itybity's picture
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I have just made this for my man to freeze befroe we go home so he eats better during the week while away working, wow wish i made this for me now! yummmmmy n will be making this back home! :)

new326's picture
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I didn't really think that this was worth the effort. The sauce was really runny and I've had tastier meal that are much quicker to make. I added celery and mushrooms as it seemed to lack something. I also think garlic would've been a good addition. All of the ingredients in this are better fresher and cooking it in the oven seemed unnecessary.

agnieszkakruk's picture
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Loved it!!!
Absolutely fantastic. I will definitely make it again. :)

paddy5's picture
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Easy and quick to make and family loved it :-)

gailkr1's picture
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I had lots of friends round for tea and it went down really well with everyone! Will be making this again.

sauvignontank's picture
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This is fab, fry the chorizo first and it's great! Lovely recipe! Freezes well but the chicken does break up on reheating but still great

lottylouby's picture
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Made this for a mid week tea, made the night before too. Changed the quantities as follows which i would say serves 5/6- 150g chorizo (to reduce calories), 2.5 peppers plus 1 chargrilled pepper from jar(what i had in the cupboard), 750g chicken breast cut into large chunks, 1 can kidney beans and half a can of water as suggested, the rest of the ingredients i kept the same.
The result was lovely. My husband heated it up on the day and thickened it up with a few gravy granules and also some cornflour.
I fried the chorizo then then the onions as suggested which was a great tip. Didn't bother with the avocado or coriander.
I served with homemade garlic bread just like the recipe!
Will definitely make again especially if entertaining!

libby0's picture
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Delicious with rice. Left out the chilli and avocado, made it with breast meat. Everyone enjoyed it.... makes a change from using mince.

embloom's picture
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As many have posted, the sauce is quite watery so I cooked it uncovered when the kidney beans went in. I scooped away some of the excess sauce for a bowl of soup the next day and thickened the remainder with cornflour. I also used kidney beans in chilli sauce for an extra kick. I was really impressed with the dish. Very very tasty and not too spicy at all, despite the name.

kerryyaxley's picture
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Highly recommend this recipe!! Will cook again and again and again.

delalandrer's picture
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very easy to make and tasty....not my favourite recipe though, sauce is a bit too runny

snacker's picture

Really liked this one, easy to make and very tasty.
Have had with rice as well as baby roast potato and veg.
Sauce was frozen and used later to make a pasta bake.

bear06's picture
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I cooked this for friends and they all loved it. Infact it was polished off so quick I worried I'd not cooked enough! Was so easy to make beforehand allowing me to spend time with guests instead of being in the kitchen. Will do again.

stephenjoanne's picture
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Really great dish, served it with rice and sour cream. Just the right amount of heat for a whole family, if it was just for adults i would have added more chilli.

zoe4purple's picture
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This was fantastic for my dinner party, I was able to pre-prepare the whole thing and then just heat it up. Trouble for me was my chillies weren't spicy enough. I served this with the cheesy garlic bread and it went down a treat. Everybody loved it.

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