Chicken And Chorizo Hot Pot
In this flavorful and hearty dish, tender chicken breasts are baked with chorizo, garlic, onions, and a medley of colorful peppers in a rich tomato and white wine sauce. The dish is infused with the warmth of paprika and aromatic bay leaves, while a generous drizzle of olive oil envelops the ingredients in a luscious coating. As it bakes, the flavors meld together beautifully, resulting in a deliciously satisfying meal that is both easy to prepare and sure to impress.
— Constant Cookbook
Ingredients
- 4 boneless, skinless chicken breasts
- 1 large chorizo sausage, sliced
- 3 cloves garlic, crushed
- 1 large onion, roughly chopped
- 1 yellow pepper, sliced into long strips
- 1 red pepper, sliced into long strips
- 2 tins chopped tomatoes
- 3 bay leaves
- 1 tsp paprika
- 2 glasses white wine
- 1/2 large bottle of good extra virgin olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 200C/gas 6
- Add the chicken breasts to a large ovenproof casserole dish, with lid (or you can use a large saucepan with metal handle). Add the garlic, onion, peppers, tomatoes, chorizo, bay leaves, paprika and white wine and stir well.
- Finallly poor the olive oil over the top to make a film over the ingredients. Do not mix. It may seem like a lot of olive oil but it really works.
- Place in the oven, lid on and leave for 1 1/2 hours. Easy!
Yield
Serves 4
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