Chilli chicken one-pot

600 kcal or less avocado avocados boneless skinless chicken chicken chicken stock cube chicken stock cubes chicken thigh chilli flakes chopped tomato chopped tomatoes chorizo coriander mains make ahead one-pot oregano over an hour red kidney beans red pepper red peppers thighs

N/A

Source

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

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.