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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zhjt109's picture
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delicious! Made with bacon instead of chorizo and din't do the avocado thing. Perfect with garlic bread and so easy. Used a mixture of different coloured peppers that I chop up when I buy so I can use straight from frozen. Will definitely be doing this one again.

claudmc's picture
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This was really, really good. Did as a lot of you suggested and only added half the water. I didn't add any stock cubes. I used chicken thighs on the bone (but removed the skin) and the meat just fell away from the bone when it was cooked.

Cooked it at 180 for 40 minutes and then turned it down to 100 and let it cook for a further 1.5 hours and it was amazing. Sauce was lovely and thick and the chorizo gave it a great flavour.

emsta88's picture
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this is awesome!!! mega tasty and super easy. try reducing the amount of added water by half. perfect with crispy roast tatties.

margaretforman's picture
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I took note of all the suggestions and cooked the sausage first and then the onions in the fat. Also, the water from one stock cube would have been sufficient.

margaretforman's picture
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WHAT A FABULOUS DISH! I am a nervous cook and usually need a demonstration and a tasting or I fall back on my limited repertoire. However - after reading the comments on this dish I was inspired to take the plunge and cooked a dinner party for 8 - taking all the advice on board - If I can do it - anyone can - it is a wonderfully tasty dish and went down well with well cooked baked potatoes. We started the meal with the smoked haddock pate recipe which was also incredibly easy, was given a high rating - and certainly had the WOW factor, pleasing all my guests.

curryman1955's picture
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tastes great we had it with rice & garlic bread ,didnt use advocado

pippachoc's picture
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Wow! Very easy and very tasty dish. Simmered in the Aga (simmering oven) for 2 hours and it was delicious. Completely forgot the 'topping' of avocado (which I love!) and omitted kidney beans as hubby on a high protein diet (and ignored all the naughty fat from the chorizo as it tastes so good!) Agree with many comments above ref loads of sauce, and I may indeed fry chorizo first next time. Found it extremely economical (comparatively) as we always only buy British and local from butchers (or grow our own). Meat-wise onl,y this worked out at about £2 a portion and butcher skinned and boned for me (luxury!). Have just bunged a load in the freezer, and feel very good about it, and can't wait to tuck in!

emsta88's picture
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yum-yum! my husband and i love this dish. would recomend reducing the amout of water added by half. delicious served with crispy roast potatoes. try it!

kellywelly's picture
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Very easy to make, and was absolutely gorgeous

paul3640's picture

My family love this recipe. I sometimes change the chicken for beef (and the stock cubes) and use butter beans or black eyed peas instead of kidney beans, great for a slow cooker.

la_jonesy's picture
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Love this - halved the recipe for 2 big eaters and still got enough for dinner one night this week! I fried the onions in the chorizo fat to save on the oil and I also added cornflour to help thicken the sauce. Other than that this is highly recommended!!

diamond_sky's picture
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Very yummy! Made it with jacket potatoes & it was a real winter warmer. Used bacon instead of chorizo as well.

lulujersey's picture
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Nice winter warmer food. Had to reduce the chilli by half to accommodate a chilli phobe which I think had an impact on flavour. Used chicken thighs with the bone in but the skin off (am a recent covert from chicken breasts !) and like others reduced the sauce on the stove for ten minutes after cooking. Will do again for sure as was incredibly easy and tasty.

maclews's picture
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I love chorizo and this stew was a real family hit! It's so tasty and easy. I threw in some cabbage as well as I had some left over and it went quite well. Hubby loved it and so did my son who isn't so keen on chicken. I halved the quantities as I was cooking for 4 and the sauce was just the right consistency and we had it with pesto bread to mop up the juices. I put guacamole on the top of each plate before serving to cut down on time and also used diced thighs and ribs mixture as me and my daughter love chicken with bone. great recipe. :)

caroleve's picture

I have not tried this yet, but will do today. The comments are so useful. Yes, I will change chorizo for bacon and I only have chicken breasts. So I will give it a whirl. I will let you know how it goes.

angwatt's picture
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really good & pretty easy, made it for a friend and she asked for the recipe.

mazzizapsycho's picture
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This was really good. I didn't use as much water having read the other reviews, fried the chorizo first so I didnt have to add extra oil, and added a splash of red wine, mushrooms and used baked beans instead of kidney beans. I served with mash and will definately make again!

suehoward1's picture
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this got rave reviews in my household! was in such a hurry, had to use frozen thighs with skin on, no choritzo, a half a sachet of chilli mix (what?! i was in a hurry!) and shoved it into the oven, lowest temp for 2 hours, higher for last half an hour, no lid to reduce liquid. served with rice, but no avocado etc. was greasy.... but that was my fault, will take skin off next time... very tasty.

mammasmith's picture
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Made this a day ahead and reheated. Was actually naughty and used free range whole chicken breasts with skin on, browned well as we were going on a long walk so I thought we would survive the fat!! The chicken was delicious (not wet or soggy) and made a hugely successful meal with bread and salad. Will make again.

holmfirth's picture
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this sounds and looks yummie heheheh

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