Smoky chipotle chicken one-pot with chunky coriander guacamole
Serves: 8
Prep time: 50 minsTotal time: 
Recipe photograph by Tara Fisher
Smoky chipotle chicken one-pot with chunky coriander guacamole
Serves: 8
Prep time: 50 minsTotal time: 
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Nutritional information (per serving)
Calories
462Kcal
Fat
22gr
Saturates
5gr
Carbs
20gr
Sugars
9gr
Fibre
11gr
Protein
41gr
Salt
0.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 4 tbsp sunflower oil
- 16 skinless and boneless chicken thigh fillets (2 x 615g packs), halved
- 3 red onions, cut into wedges
- 2 red peppers, deseeded and sliced
- 1 green pepper, deseeded and sliced
- 4 garlic cloves, crushed
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tbsp spicy chipotle chilli paste (from a 90g jar)
- 1 tbsp cocoa powder
- 2 x 400g tins chopped tomatoes
- 2 x 380g cartons black beans, rinsed and drained
- 300ml chicken stock
- coriander leaves, to serve
For the coriander guacamole
- 3 ripe avocados
- juice of 1½-2 limes (depending on size)
- 1 green chilli, deseeded and finely chopped
- 2-3 spring onions, chopped
- 4 tbsp chopped fresh coriander
Step by step
Get ahead
Make the one-pot up to 2 days ahead; chill. It also freezes well. Reheat from chilled on the hob, stirring frequently until piping hot (or in the oven at 150°C, fan 130°C, gas 2, for 40 minutes). You can make the coriander guacamole up to 2 hours ahead; cover but don't chill (it will discolour).
- Heat 2 tablespoons of the oil in a large, lidded flameproof casserole dish. Season the chicken thigh fillets and brown them in batches over a high heat, removing to a plate as they are done. Preheat the oven to 150°C, fan 130°C, gas 2.
- Add the remaining oil to the casserole and cook the onions and red and green peppers over a medium-high heat for about 8 minutes or until starting to colour at the edges. Add the garlic, cumin, smoked paprika, chipotle chilli paste and cocoa powder and cook, stirring, for 2 minutes to bring out the flavours.
- Return the browned chicken to the casserole and stir to coat in the spicy mixture. Add the tomatoes and the rinsed black beans, stock and some seasoning. Bring to a simmer, cover and transfer to the oven to cook for 45 minutes, until the chicken is beautifully tender.
- Meanwhile, make the guacamole. Halve, peel and stone the avocados. Use a fork to mash the flesh of one of the avocados with the juice of ½ lime. Chop the rest of the avocado into chunky dice and mix together with the mashed avocado, the rest of the lime juice (add to taste – the amount will depend on the size of your limes), the chopped chilli, spring onions and coriander. Season to taste.
- Serve the chipotle chicken sprinkled with extra coriander, alongside the guacamole.
