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Chicken and chorizo hotpot

Chicken and chorizo hotpot


A great sharing dish made with warming spices

  • Feeds 8 Feeds 8
  • Ready in 1 hour 45 minutes

Each serving contains

  • Energy
    2625kj 627kcal
  • Fat
    High 40%
  • Saturates
    High 3%
  • Sugar
    Low 11%
  • Salt
    Low 21%

% of adult’s reference intake | Carbohydrates per serving : 53g


  • 190g Co-op chorizo cooking sausages, halved
  • 2 x 750g packs skin-on Co-op British chicken thighs
  • 2 red onions, finely sliced
  • 2 red peppers, sliced
  • 4 garlic cloves, finely chopped
  • 1 red chilli, finely chopped
  • 2 tsp cumin seeds
  • 2 tsp dried oregano
  • 150ml red wine
  • 2 x 400g cans Co-op chopped tomatoes
  • 400g can Co-op butter beans, drained
  • 25g pack flat leaf parsley, chopped
  • 400g Co-op basmati rice
  • 160g bag Co-op sliced curly kale


  1. Preheat oven to 170°C/fan 150°C/Gas 3
  2. Fry the chorizo in a casserole dish for 2-3 mins, then remove with a slotted spoon
  3. Add the chicken in batches, skin-side down, and fry for 10 mins, until golden
  4. Fry briefly on the other side, then transfer to a plate
  5. Add the onion and pepper, then cook for 8-10 mins
  6. Stir in the garlic, chilli, cumin and oregano, then cook for 2 mins more
  7. Raise the heat, add the wine and bubble for 2 mins, then stir in the tomatoes and 400ml water
  8. Bring to the boil
  9. Return the chorizo and chicken to the pan and add the beans
  10. Bake with the lid on for 1 hour, until the chicken is done
  11. Season and add half the parsley
  12. Cook the rice according to the pack instructions
  13. Add the kale for the last 2 mins
  14. Drain and let stand for 2 mins
  15. Scatter the rest of the parsley over the hotpot and serve with the rice

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