One-pot recipe for 8 people, takes only 5 mins; recipe has onion, olive oil, chorizo, red pepper, chopped tomato, chicken stock cube, chilli flakes, oregano, boneless skinless chicken, red kidney beans, coriander, avocado and lime juice.
Chilli chicken one-pot
Course: One-pot
Servings
8
servings
Prep time
20 mins
Ingredients
- Coriander: 15g pack coriander, chopped
- Red Pepper: 4 red peppers, deseeded and cut into large chunks
- Olive Oil: 2 tbsp olive oil
- Onion: 2 large onions, halved and sliced
- Chopped Tomato: 2 x 400g/14oz can chopped tomato
- Lime Juice: good squeeze lime juice
- Chilli Flakes: 1/2 -1 tsp dried chilli flakes
- Oregano: 2 tsp dried oregano
- Avocado: 2-3 avocado, skinned and sliced
- Chicken Stock Cube: 2 chicken stock cubes
- Chorizo: 265g chorizo ring, peeled and thickly sliced
- Red Kidney Beans: 3 x 410g/14oz cans red kidney beans, drained
- Boneless Skinless Chicken: 16 boneless skinless chicken thighs
Directions
- 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.
- 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.
- 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.
