45 Minutes
Chicken Chorizo & Butter Bean Hotpot

Chicken Chorizo & Butter Bean Hotpot with Jacket Potatoes

A warm spicy tomato stew with chicken chorizo and butter beans flavoured with paprika and served with a crunchy skinned jacket potato

How it's doneDirections

Step 1

Set the oven to 190C 375F or gas mark 5

Step 2

Heat the olive oil in the frying pan

  • Sprinkle the smoked paprika over the chicken
  • Add the chicken and fry from 4 to 5 minutes until golden brown
  • Remove the chicken from the pan add to the casserole dish, remove any excess fat from the pan

Step 3

  • Slice the chorizo into rounds about 2cms thick add the chorizo to the pan fry till crisp
  • Peel and chop the onion(s) finely add to the frying pan

Step 4

  • peel and crush the garlic using the garlic crusher or chop finely add the garlic to the pan
  • Add the mixed herbs to the pan cook for 5 minutes
  • Drain and rinse the butter beans add to the pan

Step 5

  • Add the tinned tomatoes
  • Add the stock cube to boiling water add the stock to the pan
  • Add the contents of the frying pan to the casserole dish place in the oven cook for 45 mins
  • Wash the potatoes place in the oven with the stew

Step 6

  • Remove the stew and jacket potatoes from the oven
    place the stew on the plate
  • Cut a cross on the top of the jacket and squeeze the potato to open it up add some butter
  • Serve immediately

What you needIngredients

Servings 2
Utensils
  • 1 Chopping Board
  • 1 Large Knife
  • jug
  • garlic crusher
  • casserole dish
  • 1 Frying Pan
  • sieve
stew
  • 4 chicken thighs
  • 1 tsp smoked paprika
  • 1 tbsp Olive Oil
  • 1 red onion
  • 75 grams chorizo
  • 1 butter beans (tin)
  • 1 tin tomatoes
  • 1 clove garlic
  • 1/4 stock cube chicken
  • 1 tsp Dried mixed herbs(french)
  • 200 ml water (boiling)
  • Salt - to taste
  • Black Pepper - to taste
Jacket potatoes
  • 2 potaotes

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