- 2 large onions, halved and sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
- 265g chorizo ring, peeled and thickly sliced
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 4 red peppers, deseeded and cut into large chunks
- 2 x 400g/14oz can chopped tomato
- 2 chicken stock cubes
- ½-1 tsp dried chilli flakes
- 2 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 16 boneless skinless chicken thighs
- 3 x 410g/14oz cans red kidney beans, drained
- 15g pack coriander, chopped
- 2-3 avocado, skinned and sliced
Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- good squeeze lime juice
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.
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.
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.