Chilli chicken one-pot

Chilli chicken one-pot

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(91 ratings)

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 onions, 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 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



    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, questions and tips

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13th Mar, 2018
This was delicious. Just a few tweaks from me - I fried the peppers for longer (put them in with the onions from the start), added some mild smoked paprika to up the smoky flavour from the chorizo, missed out the dried oregano, didn't add extra water and opted not to add the beans because this was part of a chilli themed buffet for a party and I had beans in one of the other dishes. Served with rice, garlic bread, green salad and the tomato, cucumber and coriander salad (also on this site). It was a real hit with everyone and will now be part of my repertoire for sure.
8th Apr, 2017
Yum! This was so delicious! Next time I would probably leave out the water as the sauce was a little runny. The chorizo makes it in my opinion. We served with crusty bread to mop up the deliciousness!
Pee's picture
20th Oct, 2016
I did this recipe in 2 ways but using 1/2 the quantities. First one 'to the letter' and then a second veggie version using quorn 'chicken'... the meat version was very watery, when it came out of the oven, but a blast on the stove finished it off nicely.... veggie version, I added about 1tbsp chipotle paste to the onions and peppers and a shake of garlic granules. I then added the tomatoes, oregano, a stock cube and brought to a simmer, then added the quorn chicken (1.5 packs), a tin of mixed beans and put in the oven for 20 mins. Both were very tasty.
Shirley Valentine's picture
Shirley Valentine
5th Sep, 2016
Didn't rate this at all!! Sauce was very watery and not rich or thick (even after removing lid), so not sure it needed the tin of water. It needed thickening/reducing on the stovetop but I didn't have time as it was getting late and everyone was hungry! If I bother to make it again, I'll cook it in my cast iron pot and maybe use kidney beans in chilli sauce for extra richness as others have mentioned. Served it with plain boiled rice as thought the sauce would be thick and have enough flavour itself (which it did but just too thin!). Also, I'll probably cut the thighs in chunks rather than leaving them whole, although mine were quite small to begin with.
14th Sep, 2015
One of my favourite meals and devoured in our house! I use 4 large free range chicken breasts instead of thighs (would use more but too expensive!) cut into big chunks, and add chunky-chopped mushrooms and instead of kidney beans in water, I add the ones in chilli sauce which makes for a lovely amount of gorgeous sauce! I also put in a tablespoon of smoked paprika and several cloves of garlic, chopped or minced. I can't seem to get 265g ring of Chorizo, so put in a 225g ring instead - it's plenty and with the added paprika it all tastes so, so good. I don't give it more than 45 mins in total in the oven as the chicken breasts are perfect after that time - and I add the chilli beans in with the tomatoes etc. Leftovers are now in fridge for another night this week and I can't wait!
1st Mar, 2015
It was very good and easy to make because chucking thing into a pot it took less time . sauce was really good rep ice was tender . I was used chips but can be used with rice as well . Next time i would used less chicken and make it more smaller for my family
28th Jun, 2014
Just tried out this recipe for our evening meal and have to say it was absolutely yummy! I only had 6 chicken thighs so adjusted the recipe ... halved all the other ingredients with the exception of the kidney beans where I used 2 tins.Perfect!. Served both me and my hubbie (2 chicken thighs each) and batched the remainder for another meal in the freezer. I opted for wedges on the side but next time will serve with Mexican rice. This recipe can be 'tweaked' to taste so try it. I used spicy chorizo sausage .
6th Jan, 2014
I made this in the slow cooker… I added a tbsp of flour to thicken and a bit of tomato puree. I also used butter beans instead of kidney beans and added garlic :) I served it with rice… lovely.
25th Sep, 2013
Tried this tonight for tea. We loved it. I used kidney beans in a chilli sauce which made the sauce nice and rich. Will be making this again soon but might try crumbling some Stornoway blackpudding Yum!
27th Jun, 2013
I made this last night and although the flavours are really good and tasty, I found the chorizo made it horribly greasy and oily, despite draining as much of the oil off as possible. I'd make it again but leave out the chorizo, I don't think it needs it, and the whole dish would taste so much lighter and fresher.


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