Best Chicken Chorizo Hotpot Recipes

CHICKEN CHORIZO HOTPOT

Chicken Chorizo Hotpot image

Make and share this Chicken Chorizo Hotpot recipe from Food.com.

Provided by Scott Hannigan

Categories Stew

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 18

Ingredients

6 boneless skinless chicken thighs
1 chorizo sausage, sliced
2 potatoes, peeled and quartered
1 red capsicum
1 green capsicum
12 olives (green or black or both, pitted)
1 onion, peeled and quartered
1 garlic clove, chopped
1 teaspoon dried rosemary
1 teaspoon dried chili pepper flakes
1 teaspoon dried oregano
1 teaspoon dried fennel
1 tablespoon black peppercorns
1/2 teaspoon salt
1/2 a lemon, juice of
1/4 cup white wine
2 tablespoons olive oil
3 tablespoons cornflour

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 & CHORIZO RICE POT

Chicken & chorizo rice pot image

A one-pot chicken casserole for sharing, flavoured with Spanish sausage and slow-cooked with rice - an alternative paella

Provided by James Martin

Categories Dinner, Main course

Time 1h40m

Number Of Ingredients 12

Ingredients

1 tbsp oil
8 chicken pieces or 1 whole chicken, jointed
1 large onion, chopped
1 red pepper, deseeded and chopped into large chunks
3 garlic cloves, crushed
225g chorizo, skinned and sliced
1 tbsp tomato purée
1 tbsp thyme leaf, chopped
150ml white wine
850ml chicken stock
400g long grain rice
2 tbsp chopped parsley

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.

Nutrition Facts : Calories 834 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 63 grams protein, Sodium 1.7 milligram of sodium

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #poultry #vegetables #spanish #easy #european #beginner-cook #portuguese #stews #chicken #stove-top #dietary #one-dish-meal #gluten-free #low-calorie #low-carb #inexpensive #free-of-something #low-in-something #meat #chicken-thighs-legs #onions #peppers #equipment #presentation #served-hot #4-hours-or-less