Chilli chicken one-pot

Prep: 20 mins
Cook: 65 mins
Chilli chicken one-pot

2 large onions, halved and sliced

2 tbsp olive oil

265g chorizo, peeled and thickly sliced

4 red peppers, deseeded and cut into large chunks

2 x 400g 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 cans red kidney beans, drained

15g pack coriander , chopped

2-3 avocados, skinned and sliced

Good squeeze lime juice

Heat oven to fan 160°C/320°F/ gas 4. Fry the onions in the oil for 5 minutes until they are soft and begin to turn golden brown. Tip in the chorizo and fry for another few minutes.

Mix in the peppers, and then add in the tomatoes, a can of water, the stock cubes, chilli and oregano.

Place the chicken thighs on top of the sauce, packing them down a little. Bring to a simmer,cover, and then place in the oven to cook for 40 mins.

Toss in the beans, stir, then cook for 20 mins more. Add in most of the coriander, toss the rest with the avocado, lime and a little salt, and then place this on top.

Serve with a green salad, cherry tomatoes and slices of red onion.

Serves
8

Preparation Time
20 minutes

Cooking Time
65 minutes

Main ingredients
Chicken, Pork, Vegetables

Recipe Type
Dinner, Budget, Easy, Entertaining, Family Dinners, One Pot

Special Info
Gluten free, Nut free, Pregnant Mums

Level of Difficulty
Easy

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