85 minutes
Savor the warmth and richness of this Hearty Chorizo and Chicken Chili Pot, perfect for making ahead and pleasing a crowd. With a symphony of bold flavors and simple reheating, this one-pot wonder pairs incredibly with garlic bread and a fresh salad.
Large Onions, halved and sliced
each
tablespoons
Chorizo, peeled and thickly sliced
0 oz
Bell Pepper, deseeded and cut into large chunks
each
Chicken Stock Cubes
each
Dried Chili Flakes, adjust to taste
teaspoons
teaspoons
Canned Red Kidney Beans, drained
0 oz
Fresh Coriander, chopped
0 oz
Avocados, skinned and sliced
each
to taste
1. Preheat Preparation
Preheat your oven to 180°C (fan 160°C/gas 4).
2. Sauté Aromatics
In a large ovenproof pot, warm the olive oil over medium heat. Sauté the onions for 5 minutes until softened and golden. Introduce the chorizo and continue to sauté for a few minutes until slightly crisp.
3. Create Base
Incorporate the red bell peppers, followed by the tomatoes, and one can's worth of water. Crumble the stock cubes into the pot, add the chili flakes and oregano, and stir to combine.
4. Add Chicken
Nestle the chicken thighs into the sauce, ensuring they are submerged. Bring the contents to a gentle simmer, cover the pot, and transfer to the oven to cook for 40 minutes.
5. Combine with Beans
After 40 minutes, stir in the drained kidney beans and return to the oven, uncovered, for an additional 20 minutes.
Comments (0)