Chilli chicken one-pot

Prep: 20 mins Cook: 1 hr, 5 mins


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

  • Freezable
  • Easily doubled / halved

Nutrition: per serving

  • kcal501
  • fat18g
  • saturates6g
  • carbs30g
  • sugars14g
  • fibre9g
  • protein58g
  • salt3.16g
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  • 2 large onion, halved and sliced



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

  • 2 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…

  • 265g chorizo ring, peeled and thickly sliced



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

  • 4 red pepper, deseeded and cut into large chunks
  • 2 x 400g/14oz can chopped tomato
  • 2 chicken stock cube
  • ½-1 tsp dried chilli flakes
  • 2 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 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



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

  • good squeeze lime juice


  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.

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Comments (93)

mindymoo62's picture

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

Brilliant, made for friends and it was clean plates all round!!

sizzixsystems's picture

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

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

josieduncan's picture

Beautiful. Served with cous cous so runny sauce worked well. Definitely serve again

josieduncan's picture

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

zobiewan's picture

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

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

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

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

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

Loved it!!!
Absolutely fantastic. I will definitely make it again. :)

paddy5's picture

Easy and quick to make and family loved it :-)

gailkr1's picture

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

sauvignontank's picture

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

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

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

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

Highly recommend this recipe!! Will cook again and again and again.

delalandrer's picture

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


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