Chicken And Chorizo Hot Pot Recipes

CHICKEN AND CHORIZO HOT POT

Steps:

• Preheat oven to 200C. Use a baking dish that will comfortably hold all the ingredients. Add chicken pieces, sausage, garlic, onion, capsicum, tomato and white wine, season with salt and pepper, toss to mix but arrange chicken pieces skin side up. Add the bay leaves and olives and drizzle over the extra virgin olive oil. Cook in the oven for 1½ hours. Serve with crusty bread (or even polenta if you're happy to use another pot). *To cut the chicken into pieces, first pull the thighs away from the sides and cut through the skin then down through the joint and remove. Cut along the breast bone and then between the rib cage and breast fillet until you can remove the breast with winglet attached through the joint and repeat on the other side. You should now have four pieces. Cut the thigh and drumstick in half through the joint and the breast piece in half so that you end up with eight roughly equal-sized pieces. Your butcher can do this.

CHICKEN CHORIZO HOTPOT

Steps:

• Place all ingredients except the cornflour in a fairly large pan.
• Cover and simmer gently for about 1 hour.
• It should generate enough of its own moisture but check and stir occasionally and add some hot water if necessary.
• When it is ready, combine the cornflour in a cup with enough cold water to make a runny paste. (Cold water is important - otherwise it will go lumpy).
• Pour the cornflour paste into the stew, stir, and replace the lid for about 5 minutes. It will thicken to make a nice gravy.
• I like this with steamed broccoli.

CHICKEN AND CHORIZO HOT POT

Steps:

• Preheat oven to 200C/gas 6
• Add the chicken breasts to a large ovenproof casserole dish, with lid (or you can use a large saucepan with metal handle). Add the garlic, onion, peppers, tomatoes, chorizo, bay leaves, paprika and white wine and stir well.
• Finallly poor the olive oil over the top to make a film over the ingredients. Do not mix. It may seem like a lot of olive oil but it really works.
• Place in the oven, lid on and leave for 1 1/2 hours. Easy!

ONE-POT CHICKEN AND CHORIZO

Steps:

• Preheat the oven to 200°C/400°F/Gas Mark 6.
• Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.
• Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.
• Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.
• Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.
• Remove the chicken from the oven and top with the rosemary. Reduce the heat slightly, give the dish a good stir, before placing back into the oven for a further 10 minutes.
• Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper. Cook until slightly browned and softened then remove and serve alongside the chicken.

CHICKEN & CHORIZO RICE POT

Steps:

• Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides - you may have to do this in batches. Remove from the dish and put to one side.
• Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.
• Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
• Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.