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: 
See more recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
