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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delalandrer
19th Jul, 2011
4.05
very easy to make and tasty....not my favourite recipe though, sauce is a bit too runny
snacker
16th Jun, 2011
Really liked this one, easy to make and very tasty. Have had with rice as well as baby roast potato and veg. Sauce was frozen and used later to make a pasta bake.
bear06
11th Jun, 2011
4.05
I cooked this for friends and they all loved it. Infact it was polished off so quick I worried I'd not cooked enough! Was so easy to make beforehand allowing me to spend time with guests instead of being in the kitchen. Will do again.
stephenjoanne
27th May, 2011
5.05
Really great dish, served it with rice and sour cream. Just the right amount of heat for a whole family, if it was just for adults i would have added more chilli.
zoe4purple
9th May, 2011
5.05
This was fantastic for my dinner party, I was able to pre-prepare the whole thing and then just heat it up. Trouble for me was my chillies weren't spicy enough. I served this with the cheesy garlic bread and it went down a treat. Everybody loved it.
zhjt109
18th Mar, 2011
5.05
delicious! Made with bacon instead of chorizo and din't do the avocado thing. Perfect with garlic bread and so easy. Used a mixture of different coloured peppers that I chop up when I buy so I can use straight from frozen. Will definitely be doing this one again.
claudmc
15th Mar, 2011
4.05
This was really, really good. Did as a lot of you suggested and only added half the water. I didn't add any stock cubes. I used chicken thighs on the bone (but removed the skin) and the meat just fell away from the bone when it was cooked. Cooked it at 180 for 40 minutes and then turned it down to 100 and let it cook for a further 1.5 hours and it was amazing. Sauce was lovely and thick and the chorizo gave it a great flavour.
emsta88
5th Mar, 2011
5.05
this is awesome!!! mega tasty and super easy. try reducing the amount of added water by half. perfect with crispy roast tatties.
margaretforman
4th Mar, 2011
5.05
I took note of all the suggestions and cooked the sausage first and then the onions in the fat. Also, the water from one stock cube would have been sufficient.
margaretforman
4th Mar, 2011
5.05
WHAT A FABULOUS DISH! I am a nervous cook and usually need a demonstration and a tasting or I fall back on my limited repertoire. However - after reading the comments on this dish I was inspired to take the plunge and cooked a dinner party for 8 - taking all the advice on board - If I can do it - anyone can - it is a wonderfully tasty dish and went down well with well cooked baked potatoes. We started the meal with the smoked haddock pate recipe which was also incredibly easy, was given a high rating - and certainly had the WOW factor, pleasing all my guests.

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