Day 8: Chicken and chorizo hotpot
The plan was to use up what we had in the fridge with as few additional ingredients as possible. A quick google came up with this which I tweaked for my needs.
- 1 olive oil for cooking
- 2 chorizo sausages, thinly sliced
- 780g chicken breasts cut into bits
- 1 onion, sliced
- 4 garlic cloves, crushed
- 4 tsp sweet paprika
- 1 x 400g can chopped tomatoes
- 125ml water
- 2 red capsicum, thinly sliced
- 15 kalamata olives
- Salt and pepper to taste
- Crusty french bread, to serve
Heat a bit of oil in a pan, chuck in the chorizo and cook for a couple of minutes. Remove and put on a plate with paper on it to dry the fat off. Put the chicken in and cook until sealed and put on a plate.
Fry the onion onion for a few minutes until the it goes soft, then add the garlic and the sweet paprika and mix in. Ingredient by ingredient add the rest mixing it into the mix, completing with the tomatos and water.
Turn the heat up until it boils, then lower the heat and put a lid on and leave for about 10 minutes. Add salt and pepper to taste a minute or two before the end.
Serve with crusty french bread.
What I would do differently next time is add a tin of corn as I think the sweetness of it will go well with the salt/spice. Also I would add a couple of red chillies and chicken stock instead of water and use some corn flour to make the liquid go thick.