Chilli chicken one-pot

Ingredients

• 2 large onion halved sliced
• 2 tbsp olive oil 
• 265 g chorizo peeled sliced
• 4  bell pepper red deseeded cut into large chunks
• 800 g tomatoes chopped canned
• 2  chicken stock cube 
• 0.5 tsp pepper dried
• 2 tsp oregano dried
• 16  chicken thighs boneless skinless
• 1230 g kidney beans red drained canned
• 15 g cilantro leaves chopped
• 2  avocado sliced
• 1 tablespoon juice of lime good

Equipment

• oven
• stove

Directions

1. Heat oven to 180C/fan 160C/gas
2. Fry the onions in the oil for 5 mins until they become soft and start to colour.
3. 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.
4. 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.
5. Add the beans, stir, then cook for 20 mins more. You can make this up to 2 days ahead and keep chilled.
6. 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.
7. Serve with Garlic & oregano bread (below) and a bag of green salad tossed with olives, cherry tomatoes and finely sliced red onion.