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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (93)

milkermel's picture

wonderful recipe must try for anyone who likes tasty food!

ezzthompson's picture

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

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.

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

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

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

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

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

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

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

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

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


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…