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)

mazzizapsycho's picture

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

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

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

this sounds and looks yummie heheheh

richkain's picture

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

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

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

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

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

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

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

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

sorry forgot to rate it!

kathryn1516's picture

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

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

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

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

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.


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