Chicken and chorizo hotpot
https://www.coop.co.uk/recipes/chicken-and-chorizo-hotpot
A great sharing dish made with warming spices
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Feeds
8
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Ready in
1 hour
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 53g
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Ingredients
- 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
Method
- Preheat oven to 170°C/fan 150°C/Gas 3
- Fry the chorizo in a casserole dish for 2-3 mins, then remove with a slotted spoon
- Add the chicken in batches, skin-side down, and fry for 10 mins, until golden
- Fry briefly on the other side, then transfer to a plate
- Add the onion and pepper, then cook for 8-10 mins
- Stir in the garlic, chilli, cumin and oregano, then cook for 2 mins more
- Raise the heat, add the wine and bubble for 2 mins, then stir in the tomatoes and 400ml water
- Bring to the boil
- Return the chorizo and chicken to the pan and add the beans
- Bake with the lid on for 1 hour, until the chicken is done
- Season and add half the parsley
- Cook the rice according to the pack instructions
- Add the kale for the last 2 mins
- Drain and let stand for 2 mins
- Scatter the rest of the parsley over the hotpot and serve with the rice
