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Chicken and chorizo hotpot
Chicken and chorizo hotpot
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Effortlessly delicious one-pot wonder perfect for Wednesday night cooking.
Ingredients:
  • 1 chorizo sausage, thinly sliced
  • 750g chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
  • 1 brown onion, halved, thinly sliced
  • 5.00 gm paprika
  • 1 x 400g can chopped tomatoes
  • 125ml (1/2 cup) water
  • 1 (about 50g) bought roasted red capsicum, thinly sliced
  • 60g (1/3 cup) green olives
  • 82.50 ml chopped fresh continental parsley
  • Toasted crusty bread, to serve
  • Mixed salad leaves, to serve
Instructions:
  • In a frying pan set over medium-high heat, sizzle 1 teaspoon of oil. Add chorizo and crisp up by turning occasionally for 2 minutes. Drain on a paper towel-lined plate.
  • Heat the rest of the oil in the pan. Cook half of the chicken for 2 minutes or until golden brown. Transfer to a plate. Repeat with the rest of the chicken.
  • Saute the onion in a pan until soft, then stir in the garlic and paprika until aromatic. Add chorizo, chicken, tomato, water, capsicum, and olives. Bring to a boil, then simmer covered on low for 10 minutes until chicken is cooked. Stir in half of the parsley, season with salt and pepper. Plate and garnish with remaining parsley before serving with bread and mixed salad.

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