Name: Chilli chicken one-pot
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Spanish
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

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

Method

step 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.
step 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.
step 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.