Chilli chicken one-pot

Chilli chicken one-pot

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
itybity's picture
15th Mar, 2012
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! :)
1st Feb, 2012
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.
21st Jan, 2012
Loved it!!! Absolutely fantastic. I will definitely make it again. :)
10th Jan, 2012
Easy and quick to make and family loved it :-)
2nd Nov, 2011
I had lots of friends round for tea and it went down really well with everyone! Will be making this again.
30th Oct, 2011
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
lottylouby's picture
28th Sep, 2011
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!
libby0's picture
6th Sep, 2011
Delicious with rice. Left out the chilli and avocado, made it with breast meat. Everyone enjoyed it.... makes a change from using mince.
26th Aug, 2011
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.
22nd Jul, 2011
Highly recommend this recipe!! Will cook again and again and again.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.