One of my favourite flavour combinations has to be chicken and chorizo. The flavours simply go hand in hand. When cooking with chorizo you really do not need to add any additional spices as the smoked paprika and garlic juices from the chorizo do all of the work for you. I made this meal in the slow cooker. Cooking slower allow the flavours to really develop, giving you a delicious meal.
This dish combines chicken with chorizo and chickpeas, hence the name ch, ch, chicken hotpot, all of the ch words was a bit of a mouthful so here we have Ch, Ch, Chicken Hotpot!
This is what I did...
500g chicken breast, diced
400g tinned chickpeas
250g chorizo sausage, sliced into thick slices
2 garlic cloves, crushed
1 x 540g jar of passata (I used the jar that I received in this months Degustabox)
Rice to serve
1 - Brown the diced chicken in a deep frying pan before placing it in the slow cooker
2 - Add the chopped onion, crushed garlic and chorizo to the slow cooker and cook on a high heat for 1 hour
3 - After an hour reduce the heat to a low heat and add the chickpeas and the passata
4 - Leave on a low heat to cook for a minimum of 4 hours, but it will be ok for up to 6 hours
5 - Once thoroughly cooked serve on a bed of rice
Thanks to all of the flavours from the chorizo no extra herbs and spices are needed, all the flavours are evenly balanced and so aromatic!
This dish is bound to please the whole family. With the leftovers, if there are any that is, the sauce is delicious poured over a crispy jacket potato!