Iberian Hotpot

Spicy and comforting casserole with lots of Spanish flavour.

Serves 2

Ingredients:

• 2 each of Chicken Thighs, Drumsticks and Wings (all with skin)
• 1/3 Chorizo Sausage
• 1 400g tin of Chickpeas (drained and rinsed)
• 1 Onion (thinly sliced)
• 2 Cloves of Garlic (finely chopped)
• 1 Fresh Green Chilli (finely chopped)
• 1 400g Tin of Tomatoes
• 2 tbsp Tomato Puree
• Stock:
  • 300ml Boiled water
  • Chicken Stock Cube
  • 2 tsp Chilli Powder
  • 2 tsp Coriander Powder
• 100ml Red Wine
• Fresh Coriander
• Olive Oil

Method:

1. Heat olive oil in a casserole pot.  Fry chicken until golden on both sides.  Remove from pan and keep warm (e.g. between 2 heated plates).
2. Fry the sliced onion until translucent.  Add the chopped garlic and fresh chilli to the onions then cook for a minute or two.
3. Add the tomatoes, puree, stock and wine to the pot and mix well.  Let this mixture simmer for 5 minutes.  After this, taste the sauce and season as necessary.
4. Chop the chorizo into small chunks and fry in a separate pan with olive oil.  Once it begins to go crisp (but not burnt), tip the chorizo and its oil into the casserole pot, stirring well.
5. Return the chicken to the casserole pot and finally add the rinsed chickpeas and some freshly chopped coriander (both stocks and leaves).
6. Keep the casserole on a low heat, and simmer until sauce begins to reduce and thicken. This may take 20-40 minutes and consequently will need to be stirred occasionally.
7. Serve with hot bread and tortilla chips.

Notes:

• The base of the sauce could be bulked out with finely chopped celery and carrots, and half of the chickpeas could be crushed to thicken the dish.

Advertisement