How to Cook Chilli Chicken One-Pot Recipe

Get ready to have a Hot Valentines Day with your partner with the taste of chilli chicken! 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.

Preparation: 20 Minutes. Cooking: 1 Hour and 5 Minutes, Serves 8

Ingredients

2 large onion, halved and sliced
2 tbsp olive oil
265g chorizo ring, peeled and thickly sliced
4 red pepper, deseeded and cut into large chunks
2 x 400g/14oz can chopped tomato
2 chicken stock cube
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

Method

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.

Nutrition per serving

kcalories 501
fat 18g
saturates 6g
carbs 30g
sugars 14g
fibre 9g
protein 58g
salt 3.16g

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