Best 3 Chicken Chorizo Hotpot Recipes
**Aromatic Chicken and Chorizo Hotpot: A Culinary Journey Through Spain**
Embark on a culinary adventure to the vibrant streets of Spain with our irresistible Chicken and Chorizo Hotpot. This traditional dish, known as "estofado de pollo y chorizo," is a symphony of flavors that will tantalize your taste buds and transport you to the heart of Spanish cuisine. Our recipe collection offers a diverse selection of hotpot variations, each capturing the essence of different regions of Spain. From the classic rendition with tender chicken, smoky chorizo, and a rich tomato-based broth, to innovative interpretations that incorporate seafood, vegetables, and aromatic spices, our hotpots are a celebration of Spanish culinary artistry. Whether you prefer a hearty and comforting meal on a chilly evening or a vibrant fiesta with friends and family, our chicken and chorizo hotpot recipes will leave you craving for more.
CHICKEN CHORIZO HOTPOT
Make and share this Chicken Chorizo Hotpot recipe from Food.com.
Provided by Scott Hannigan
Categories Stew
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 18
Steps:
- Place all ingredients except the cornflour in a fairly large pan.
- Cover and simmer gently for about 1 hour.
- It should generate enough of its own moisture but check and stir occasionally and add some hot water if necessary.
- 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).
- Pour the cornflour paste into the stew, stir, and replace the lid for about 5 minutes. It will thicken to make a nice gravy.
- I like this with steamed broccoli.
CHICKEN & CHORIZO RICE POT
A one-pot chicken casserole for sharing, flavoured with Spanish sausage and slow-cooked with rice - an alternative paella
Provided by James Martin
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides - you may have to do this in batches. Remove from the dish and put to one side.
- Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.
- Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
- Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.
Nutrition Facts : Calories 834 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 63 grams protein, Sodium 1.7 milligram of sodium
ONE-POT CHICKEN AND CHORIZO
One for all the family, this is a versatile recipe that can be prepped in advance and any left overs stored for lunches. The chorizo provides a delicious amount of flavour to really spice up this chicken dish.
Provided by Alice Liveing
Categories HarperCollins Chicken Sausage Dinner Winter Healthy Braise Asparagus Wheat/Gluten-Free One-Pot Meal
Yield Serves 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Lightly grease a baking dish with a little coconut oil and then place the chicken thighs into the dish.
- Tuck the onion wedges underneath the thighs, then season each thigh well with a good grind of pepper and a pinch of salt.
- Pour the chicken stock into the dish then place in the oven to cook for about 30 minutes.
- Once 30 minutes is up, add the chorizo then place back in the oven and cook for a further 15 minutes.
- Remove the chicken from the oven and top with the rosemary. Reduce the heat slightly, give the dish a good stir, before placing back into the oven for a further 10 minutes.
- Meanwhile, heat a small amount of coconut oil in a frying pan and gently fry the asparagus, seasoning it with salt and pepper. Cook until slightly browned and softened then remove and serve alongside the chicken.
Tips:
- For a smoky flavor, use Spanish chorizo. For a milder flavor, use Mexican chorizo.
- To make the dish spicier, add a pinch of cayenne pepper or red pepper flakes.
- If you don't have chicken thighs, you can use boneless, skinless chicken breasts.
- Feel free to add other vegetables to the pot, such as potatoes, carrots, or green beans.
- Serve the hotpot with crusty bread or rice.
Conclusion:
This recipe is use of easily available ingredients to create a flavorsome and enjoyable meal. Its richness of spices and the combination of chicken and chorizo make it a unique dish. The step-by-step instructions ensure that even novice cooks can create this dish. The hotpot can be served as a main course or as a hearty appetizer. It is a versatile dish that can be enjoyed by people of all ages.
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