Strawberries & cream layer
Turn strawberries and cream into a pudding to remember with the simple addition of puff pastry sheets
Chilli chicken one-pot
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 2 large onionshalved and sliced
- 2 tbsp olive oil
- 265g chorizoring, peeled and thickly sliced
- 4 red peppersdeseeded 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 chickenthighs
- 3 x 410g/14oz cans red kidney beansdrained
To serve
- 15g pack corianderchopped
- 2-3 avocadoskinned and sliced
- good squeeze lime juice
Nutrition: per serving
- kcal501
- fat18g
- saturates6g
- carbs30g
- sugars14g
- fibre9g
- protein58g
- salt3.16g
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.
