Chilli chicken one-pot

Chilli chicken one-pot

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(78 ratings)

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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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bechougham's picture

This was easy and absolutely delicious, I made for an informal large dinner party and it was extremely popular! As Eleanor, I had huge amounts left over so I put in the freezer - am looking forward to getting it out!

ele-lucy's picture
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this is a really great meal to cook for freinds. And served with bread and salad - yum yum. However, i do agree that if you cook the chorizo first and then the onions it does cut down on the fat.

I am not a great lover of avocado, so i didn't use this either.

The following day, because there was LOADS left we ate with rice. Really nice.

hamishmum's picture
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This was only ok but very easy to do. I found the sauce needed thickening, there was still loads left over which I've frozen for next time.

jayne40's picture
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I have made this several times, always goes down a treat, I don't bother with the avocado but do serve with crusty bread or rice. Fantastic!

leandas2007's picture
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I made this for a party on Saturday it went down really well. I noted the comment about the fat in the chorizo so I cooked that first and then cooked the onions etc in that instead of using oil. Its a good time saver as I made it the day before and reheated. I would make again but I did find the meat expensive.

deb040's picture
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This is absolutely delicious - if you are trying to cut down on fat, try using a bit of paprika either totally instead of or to reduce the amount of chorizo you need.
This has become a saturday night favourite

beverleyc's picture
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This was delicious as a weekend meal with crusty bread, and was even better after a day or so in the fridge as a quick mid-week reheat with rice.

verityboak's picture
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I made this using bacon instead of chorizo (couldn't be bothered leaving the house to shop!). It was good, not weekend good, but make a huge batch and freeze for quick week day meals good. Served it with mash which was perfect for all that sauce.

janelovestastyfood's picture
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Extremely tasty but sauce very runny so used bread to mop up. However, don't be on a diet when you eat this one as lots of fat comes out of the chorizo!! Might be worth using a pack of spicy sausages (with at least 80% meat) and adding garlic for a slighty lower fat version

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