Chilli chicken one-pot

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Results 61-80

• Stevie B

  26 August 2011

  Stevie B rated and commented on this recipe

  

  As many have posted, the sauce is quite watery so I cooked it uncovered when the kidney beans went in. I scooped away some of the excess sauce for a bowl of soup the next day and thickened the remainder with cornflour. I also used kidney beans in chilli sauce for an extra kick. I was really impressed with the dish. Very very tasty and not too spicy at all, despite the name.

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• Libby0

  06 September 2011

  Libby0 rated and commented on this recipe

  

  Delicious with rice. Left out the chilli and avocado, made it with breast meat. Everyone enjoyed it.... makes a change from using mince.

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• Lotty

  28 September 2011

  Lotty rated and commented on this recipe

  

  Made this for a mid week tea, made the night before too. Changed the quantities as follows which i would say serves 5/6- 150g chorizo (to reduce calories), 2.5 peppers plus 1 chargrilled pepper from jar(what i had in the cupboard), 750g chicken breast cut into large chunks, 1 can kidney beans and half a can of water as suggested, the rest of the ingredients i kept the same. The result was lovely. My husband heated it up on the day and thickened it up with a few gravy granules and also some cornflour. I fried the chorizo then then the onions as suggested which was a great tip. Didn't bother with the avocado or coriander. I served with homemade garlic bread just like the recipe! Will definitely make again especially if entertaining!

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• Sauvignontank

  30 October 2011

  Sauvignontank rated and commented on this recipe

  

  This is fab, fry the chorizo first and it's great! Lovely recipe! Freezes well but the chicken does break up on reheating but still great

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• Gailkr1

  02 November 2011

  Gailkr1 rated and commented on this recipe

  

  I had lots of friends round for tea and it went down really well with everyone! Will be making this again.

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• Frankie

  10 January 2012

  Frankie rated and commented on this recipe

  

  Easy and quick to make and family loved it :-)

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• AB

  21 January 2012

  AB rated and commented on this recipe

  

  Loved it!!! Absolutely fantastic. I will definitely make it again. :)

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• Sowmya

  29 January 2012

  Sowmya rated this recipe

  

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• kitchen queen

  01 February 2012

  kitchen queen rated and commented on this recipe

  

  I didn't really think that this was worth the effort. The sauce was really runny and I've had tastier meal that are much quicker to make. I added celery and mushrooms as it seemed to lack something. I also think garlic would've been a good addition. All of the ingredients in this are better fresher and cooking it in the oven seemed unnecessary.

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• Romena

  25 February 2012

  Romena rated this recipe

  

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• cup cake

  15 March 2012

  cup cake rated and commented on this recipe

  

  I have just made this for my man to freeze befroe we go home so he eats better during the week while away working, wow wish i made this for me now! yummmmmy n will be making this back home! :)

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• Kags

  08 April 2012

  Kags rated and commented on this recipe

  

  Made this dish for a family gathering yesterday. It was a great success. We had to cater for 16 people and as my largest pans would only hold enough for 8 servings I made two batches, I made one batch with peppers as per the recipe but replaced these with mushrooms for the remaining batch, (we had a guest who dislikes peppers) Both versions were delicious. This recipe is so straight forward, nothing can go wrong, I was amazed at the depth of flavour achieved with so few ingredients. I did add a fresh finely chopped chilli for an extra little kick. Another good thing was being able to cook it the day before so just had to heat it up. The Avocado, lime and coriander complimented the dish perfectly. A couple of guest asked for the recipe, a compliment if ever there was one.

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• Hallsey

  30 May 2012

  Hallsey rated and commented on this recipe

  

  We loved this!!! Found it a little too watery even though reduced as per the other comments next time will try using a bit of passta instead of water.

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• Zoe

  13 June 2012

  Zoe rated and commented on this recipe

  

  Absolutely delicious! I always have to make huge quantities for the evening meal as I have seven children and a very hungry husband and I'm forever trying to keep the food shopping budget down without compromising on quality and taste! You've hit the nail on the head, sometimes hard to please all of my family as the age ranges are 12 months to 17 years old but there was silence at the dinner table and the plates were virtually licked clean of every scrumptious morsel. I did add some tomato puree to make the sauce a bit richer and I left it in a low oven for 3 hours so it reduced beautifully! I also cut the chicken into bite sized pieces prior to cooking for ease of eating with the little ones. Served with steamed white rice (it was almost a gumbo) and minus the avocado, this will definitely be making a regular appearance! Would highly recommend!

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• Jo

  12 July 2012

  Jo rated and commented on this recipe

  

  Absolutely beautiful, served with cous cous so the runny sauce worked well. Definitely have again.

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• Jo

  12 July 2012

  Jo commented on this recipe

  Beautiful. Served with cous cous so runny sauce worked well. Definitely serve again

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• Jo

  13 July 2012

  Jo rated this recipe

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• Jo

  18 July 2012

  Jo commented on this recipe

  Absolutely beautiful, we ate it with cous cous so it soaked up the juice. Definitely have it again.

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• Jo

  18 July 2012

  Jo rated this recipe

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• cassie

  25 July 2012

  cassie rated and commented on this recipe

  

  Took the advice from previous posters and used very little water for a thicker sauce. I also substituted cannellini beans for kidney beans. I was very pleased with the result and will be cooking it again soon.

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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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