Chilli Chicken One-Pot

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

• Cooking Time Prep 20 mins
  Cook 1 hr, 5 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  501

• Protein

  58g

• Carbs

  30g

• Fat

  18g

• Saturates

  6g

• Fibre

  9g

• Sugar

  14g

• Salt

  3.16g

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
• To serve
• 15g pack coriander, chopped
• 2-3 avocado, skinned and sliced
• good squeeze lime juice

Directions

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.

Categories: Cooking For..., Dishes