Chilli chicken one-pot

Chilli chicken one-pot

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(87 ratings)

Prep: 20 mins Cook: 1 hr, 5 mins

Easy

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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Ingredients

  • 2 large onions, halved and sliced
    Onion

    Onion

    un-yun

    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
    Chorizo

    Chorizo

    chore-reeth-oh

    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
    Oregano

    Oregano

    or-ee-gar-no

    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
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • good squeeze lime juice

Method

  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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jaereid
30th Aug, 2012
5.05
Loved It. Left substituted the following Olive Oil -> Vegetable Oil Chorizo -> Canned hotdog Chilli Flakes -> Fresh Red Chilli ...and left out the oregano (but i hear Thyme is a good alternative). It was the best homemade meal I've made in a while, had it with white rice boiled with a little butter. perfect for students like myself 4 Chicken Legs £2 ... (£3 for box of 6 @ Iceland- remove skin and bones yourself) 4 Chilli's 7p from local shop (use only 1) Can Kidney Beans 40p from local shop Chopped Tomatoes 37p Sainsbury's 1 Bell Pepper 33p (3 for £1) at local shop 1 Onion 6p (Bag for £1) Iceland 4 Canned Hotdogs 27p (55p for 8 - Kingsfood Hot Dog Sausages 400g) 2 Stock Cubes 2p (Sainsbury's Brand)/ 1 OXO: 9p Long Grain Rice 250g: 10p (40p for 1KG Bag) Sainsbury's = £3.62 Follow Instructions above. The 'runny' sauce people are talking is great on the rice... thanks! 5*
mindymoo62
13th Aug, 2012
5.05
Very tasty, yum yum.I Made this for a family birthday meal and it went down really well. I also dry fried the chorizo first and added the onions and peppers, left out the oil and used less chorizo to try and be a little healthier. Added chilli powder and a teaspoon of cumin instead of chilli flakes. As it was quite runny at the end of cooking I thickened it with a little cornflour. Very nice will make again. I served it with wild rice and garlic bread. Not a crumb left!!
supermama
1st Aug, 2012
5.05
Brilliant, made for friends and it was clean plates all round!!
sizzixsystems
25th Jul, 2012
5.05
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.
josieduncan
18th Jul, 2012
5.05
Absolutely beautiful, we ate it with cous cous so it soaked up the juice. Definitely have it again.
josieduncan
12th Jul, 2012
5.05
Beautiful. Served with cous cous so runny sauce worked well. Definitely serve again
josieduncan
12th Jul, 2012
5.05
Absolutely beautiful, served with cous cous so the runny sauce worked well. Definitely have again.
zobiewan
13th Jun, 2012
5.05
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!
emmahalls1
30th May, 2012
4.05
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.
kjm1230
8th Apr, 2012
5.05
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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