Name: Chilli chicken one-pot
Yield: 8
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 -

Recipe information

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Ingredients for - Chilli chicken one-pot

1. 2 large onions, halved and sliced -

2. 2 tbsp olive oil -

3. 265g chorizo ring, peeled and thickly sliced -

4. 4 red peppers, deseeded and cut into large chunks -

5. 2 x 400g/14oz can chopped tomato -

6. 2 chicken stock cubes -

7. ½-1 tsp dried chilli flakes -

8. 2 tsp dried oregano -

9. 16 boneless skinless chicken thighs -

10. 3 x 410g/14oz cans red kidney beans, drained -

11. 15g pack coriander, chopped -

12. 2-3 avocado, skinned and sliced -

13. good squeeze lime juice -

How to cook deliciously - Chilli chicken one-pot

1. Stage

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. Stage

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. Stage

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.