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Chilli chicken one pot

1 hour

Serves 8



This one-pot meal is easy to cook and has a big impact on your friends and family. It combines flavours from Spain, China and beyond to create a slightly spicy chicken dish that is underpinned by the rich flavour of chorizo. I got this recipe from a friend at university and I cooked it may times for friends on our games nights. This is one of those meals that develops it's flavours over time, and can be cooked two days in advance for amazing results.

Chilli chicken one pot


  • 2 large onions, halved and sliced

  • 2 Tbsp olive oil

  • 265g chorizo, in bite size pieces

  • 4 red peppers, seeded and sliced

  • 800g chopped tomatoes

  • 1 pint chicken stock

  • 1 tsp dried chilli flakes

  • 2 tsp dried oregano

  • 16 boneless, skinless chicken thighs


• Pre-heat oven to 180°c (Gas4) • Heat the oil in the pan over medium heat. Add the onions and fry for 5 minutes or until starting to colour 

• Add the chorizo to the pan and cook for a few more minutes until the oil begins to release into the pan • Stir in the peppers and tomatoes. Stir well to mix everything well and add the stock, chilli and oregano

 • Arrange the chicken thighs on top of the sauce, pushing them down until they are just covered by the liquid. Bring the pan to a low simmer, cover and place in the oven for 40 minutes or until the chicken has cooked

 • Serve