Chilli chicken one-pot

• large onions↗2

  halved and sliced

• olive oil↗2 tbsp tbsp
• chorizo↗265g g

  ring, peeled and thickly sliced

• red peppers↗4

  deseeded and cut into large chunks

• can chopped tomato2 x 400g/14oz

  2 x 400g/14oz

• chicken stock cubes↗2
• dried chilli flakes↗½-1 tsp tsp
• dried oregano↗2 tsp tsp
• boneless skinless chicken↗16

  thighs

• cans red kidney beans↗3 x 410g/14oz

  3 x 410g/14oz, drained

• coriander15g g

  chopped

• avocado↗2-3

  skinned and sliced, 2-3

• lime juice↗good squeeze

  good squeeze

Step-by-step instructions

1. 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.

2. 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.

3. 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.