Chilli chicken one-pot

Chilli chicken one-pot

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(87 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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28th Mar, 2013
Really easy, swapped chorizo for bacon and paprika and worked great.
4th Feb, 2013
This was amazing highly recommended by me! I added more chillis, a bit more chorizo (we love it) and more paprika and didn't add the can of water at all, and the sauce not to mention the chicken and the veg was gorgeous, got big thumbs up and request for a rerun from the other half so was chuffed with that, there was enough sauce to have on my jacket potato the next day as well! I served this with lime and coriander rice and crusty bread (the recipe's on this site somewhere) as my partner's a big eater and this wasn't needed bulk-wise but did complement it nicely I thought! Simple to cook and was a pleasure to make, think this will become a house favourite, my (much better) alternative to his chilli con carne!
16th Jan, 2013
Really good flavours. Went down a treat with guests, young and old. So easy to make and a great meal for entertaining as you can prepare ahead. Will definitely be repeated. Took advice and used less water than suggested in recipe.
2nd Dec, 2012
A slightly disappointing recipe. The sauce was very runny and I will try and thicken it next time. Though pleasent enough it did not have that Saturday night "wow" factor.
27th Nov, 2012
WOW!!! First time i've ever cooked for more than one person and this went down a treat!! Sooo easy. I do agree with perhaps halving the water content as i ended up putting in some cornflour to thicken. Was as nice on the second night as it was on the first!!
9th Nov, 2012
Superb! I read the previous comments and made a couple of changes - I dry fried the onion and chorizo together so that I didn't add any oil, and only added a third of a can of water to make the sauce less runny. It was a massive hit! Also added fresh, quartered cherry tomatoes over the top to serve instead of avocado. This was a lovely addition.
8th Nov, 2012
Absolutely delish! And so easy too. I think the chilli content needed upping a bit, I quartered the ingredients but still used a good teaspoon of crushed chillis, which was pleasantly warm for me andnot too fiery for my fiance who is not a massive fan of hot and spicy foods. Used far less chorizo than suggested to reduce the fat content and barely noticed having this I there so would probably leave out completely next time and just add a bit of paprika and garlic. Didn't bother with the avacado topping
1st Nov, 2012
Best recipe I have tried in quite a while. I followed the advice to fry the onion in the juice from the chorizo and this worked well. Also only used half a can of water, and it was still a little runny, but not a problem as the juices were lovely mopped up with garlic bread. It's best served in a big bowl like in the picture above, because of the amount of juices. I thought 3 tins of kidney beans might be too much so used just one tin of kidney beans and one tin of black eyed beans and this was nice, will do the same next time I make this. I was cooking for guests and mistimed, but the dish didn't suffer at all from being kept in the oven for an extra 30 minutes, with the lid on.
13th Oct, 2012
I made this as a dish for mine and my boyfriends civil partnership ceremony , the guests loved it and we have shared it with our friends just like out love for each other.
23rd Sep, 2012
Really good. Used can kidney beans and can of mixed beans. will be making again


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