Chilli chicken one-pot

Chilli chicken one-pot

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(81 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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richkain's picture
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Cooked this last week. Very tasty, the chorizo gives it a lovely smokey flavour. (I used pinto beans rather than kidney beans and fresh chilli chopped rather than flakes.)
I would definitely recommend this dish!

its2cold4me2's picture

Does anyone know if this would work with chicken breasts instead of thighs - my children are quite fussy. Like the idea of using bacon and the paprika instead of the chorizo.

cath3rin3's picture

I also found the sauce a little watery, and flavour a little bland, but maybe I didnt add enough spice as I was serving it up to my kiddies! Will be adding some paprika, veggies and anything else I can find to the left over sauce for a tasy soup.....

thommich's picture
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Yum! I took note of earlier comments and kept an eye on the sauce. Added some flour in the early cooking stages and this seemed to work a treat. Served with rice.
A fab twist on a chilli con carne.

dancingdebs65's picture
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I cooked this in my slow cooker and didn't add the end ingredients...coriander etc, it was fantastic though I have already sent it to my mum and given the recipe to some of the mums at school

danfrith0505's picture
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Made this yesterday morning and had it for tea tonight. Everybody loved it although I made a few alterations; I only used 1 can of kidney beans, I added a qtr of a can of water and I used a handful of fresh oregano instead of dried (only cos its growing in the garden!). I let it carry on cooking with the lid off until the sauce thickened. Everyone loved it, kids from 3 to 14. I served it with crusty bread, potato wedges and a dollop of sour cream.
If you cook and love this try Jamie Oliver's Pork Goulash in 'Jamie at Home'

poppyschum's picture
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This is a fantastic recipe that I will definately be doing again. As I plated it I thought the sauce was rather thin, but I served new boiled pots atoo and they mopped up alot of the sauce. I wouldn't change a thing

lindylindy's picture
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I have made this recipe several times and it is delicious however I do add a medium splash of red wine, after all I do live in France.

happyapples's picture
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Made this last night. It was bloomin' lovely!!!! I did however serve it with pasta so left out the kidney beans (which we can't stand anyway!) and the avocado. Will definitely be making this again, maybe with rice next time, but I would recommend pasta.

stesar's picture
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i made this over the weekend a nice easy meal, it all went so can't have been to bad!! They did say they like the fragrant pork & rice more than this.

kathryn1516's picture
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sorry forgot to rate it!

kathryn1516's picture
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This recipe is a real hit in my house.
I halve the quantity so that it makes for 4 people. I serve myself a small portion and then my other half eats the rest....he just keeps going back for more!
Speaks for itself!

I agree about the amount of liquid, as it certainly needs to be less.

melcameron's picture
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My family really enjoyed this. I agree with everyone who says the sauce was a little runny, even though I only added half the amount of water suggested. However, it tasted yummy mopped up with Mediterranean bread.

eleanormayo's picture
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This was really tasty, the chorizo is a must in my book. My sauce also needed thickening (as I served it straight from cooking rather than preparing in advance and reheating) so I added some cornflour and left the lid off for the last 20 mins. I served with chilli cornbread which went down well.

tsobaki's picture
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Absolutely delicious! I don't really like chorizo but added it anyway and found it added a smoky depth which I enjoyed. Will definitely make this meal again!

bahrain01's picture
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Nice but the chorizo was a bit over powering for us as made it for the first time for friends who came to dinner. Sauce was a bit running but was easy to prepare.

milkermel's picture

wonderful recipe must try for anyone who likes tasty food!

ezzthompson's picture
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loved this recipe. Will reduce amount of water next time as a little too runny though.

lianasd's picture

Delicious! Used bacon instead of chorizo and fried that first as suggested by others here. Added black olives after the first 40 minutes and chick peas instead of the kidney beans. Didn't bother with the avocado either. Served with couscous and will definitely do it again!

berryt's picture
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Made the day before and reheated - enjoyed by everyone. next time will probably reduce the amount of water added, as sauce was a bit runny. Also did as a number of people have suggested and fried onions after the chorizo to reduce the amount of oil used.

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