Chilli chicken one-pot

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• Kathryn

  14 May 2009

  Kathryn commented on this recipe

  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.

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• Kathryn

  14 May 2009

  Kathryn rated and commented on this recipe

  

  sorry forgot to rate it!

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• sal

  18 May 2009

  sal rated and commented on this recipe

  

  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.

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• Dolly

  20 May 2009

  Dolly rated and commented on this recipe

  

  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.

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• Linda Teale

  13 August 2009

  Linda Teale rated and commented on this recipe

  

  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.

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• Filo

  03 September 2009

  Filo rated and commented on this recipe

  

  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

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• onearmedbandit

  07 September 2009

  onearmedbandit rated and commented on this recipe

  

  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'

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• Debsrecipes

  11 September 2009

  Debsrecipes rated and commented on this recipe

  

  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

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• ThomMich

  04 October 2009

  ThomMich rated and commented on this recipe

  

  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.

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• Mary Poppins

  19 October 2009

  Mary Poppins commented on this recipe

  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.....

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• Ali W

  03 November 2009

  Ali W commented on this recipe

  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.

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• deb2304

  17 January 2010

  deb2304 rated this recipe

  

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• Tracy

  24 January 2010

  Tracy rated this recipe

  

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• Richkain

  31 March 2010

  Richkain rated and commented on this recipe

  

  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!

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• yummie

  28 April 2010

  yummie rated and commented on this recipe

  

  this sounds and looks yummie heheheh

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• mamma smith

  11 May 2010

  mamma smith rated and commented on this recipe

  

  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.

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• suehoward1

  10 June 2010

  suehoward1 rated and commented on this recipe

  

  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.

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• Marianne

  11 July 2010

  Marianne rated and commented on this recipe

  

  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!

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• AW

  15 August 2010

  AW rated and commented on this recipe

  

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

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• Carol Eve

  27 September 2010

  Carol Eve commented on this recipe

  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.

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 1 hr 5 mins

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

Per serving

501 kcalories, protein 58.0g, carbohydrate 30.0g, fat 18.0 g, saturated fat 6.0g, fibre 9.0g, sugar 14.0g, salt 3.16 g

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