Chicken Chorizo Hotpot

Scott Hannigan's Note:

A very simple and delicious 1-pot wonder. If you can't cook - this is the recipe for you.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 3

• 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
• ½ teaspoon salt
• ½ a lemon, juice of
• ¼ cup white wine
• 2 tablespoons olive oil
• 3 tablespoons cornflour

Directions:

1. Place all ingredients except the cornflour in a fairly large pan.
2. Cover and simmer gently for about 1 hour.
3. It should generate enough of its own moisture but check and stir occasionally and add some hot water if necessary.
4. 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).
5. Pour the cornflour paste into the stew, stir, and replace the lid for about 5 minutes. It will thicken to make a nice gravy.
6. I like this with steamed broccoli.

Reviews

[Bella+Luca]

Really tasty! The Chicken goes really tender if you put it in in whole pieces. Breaks up and blends in. Very nice with a couple of slices of wholemeal bread.