Name: Chilli chicken one-pot
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Spanish
Ingredients: 2 large onions halved and sliced; 2 tbsp olive oil; 265g chorizo ring, peeled and thickly sliced; 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; 16 boneless skinless chicken thighs; 3 x 410g/14oz cans red kidney beans drained; 15g pack coriander chopped; 2-3 avocado skinned and sliced; good squeeze lime juice

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Chilli chicken one-pot

Chilli chicken one-pot

Sara Buenfeld

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Serves 8

Easy

Prep: 20 mins

Cook: 1 hr and 5 mins

A star rating of 4.7 out of 5.125 ratingsRate

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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

Easily doubled

Easily halved

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 large onions

halved and sliced
2 tbsp olive oil
265g chorizo

ring, peeled and thickly sliced
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
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
good squeeze lime juice

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Nutrition: per serving

kcal501
fat18g
saturates6g
carbs30g
sugars14g
fibre9g
protein58g
salt3.16g

Method

step 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.
step 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.
step 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.

RECIPE TIPS

WHY NOT TRY... GARLIC & OREGANO BREAD

Beat 250g soft salted butter with an electric hand whisk until creamy, then beat in 6 crushed garlic cloves and 2 tsp dried oregano. Thickly slice 2 long French bread sticks on the diagonal, then sandwich the slices back together with the garlic butter to reform the loaf. Wrap each loaf in foil. Heat in the oven at 190C/fan 170C/gas 5 for 25 mins until the bread is hot and the butter has melted.

Recipe from Good Food magazine, May 2008

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A star rating of 4.7 out of 5.125 ratings

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