Spanish Chicken Hotpot

Spanish Chicken Hotpot

0:20 To Prep
1:30 To Cook
12 Servings
Average Rating
Difficulty Medium

Authentic Spanish flavour


  • 1 Chorizo, diced
  • 1kg chicken drumsticks, skin removed
  • 1.5kg chicken thighs with bone, skin removed
  • 2 tsp Meal Inspirations Paella blend
  • 3 cloves Garlic, minced
  • 1 large onion, finely chopped
  • 1 red capsicum, deseeded and finely sliced
  • 1 bunch fresh flat leaf parsley
  • 2 410g can crushed tomatoes
  • 2 cans cannellini beans, drained and rinsed
  • 1L chicken stock

Step 1

Preheat oven to 180°C.

Step 2

Heat over medium-high heat.

Step 3

Add 2 teaspoons of oil to hot oil and brown chicken, 4 or 5 pieces at a time. Set aside.

Step 4

Fry chorizo, set aside on paper towel to drain fat.

Step 5

Add remaining oil to pan together with the garlic, onion, capsicum and paella blend.

Step 6

Cook, stirring for 3 minutes

Step 7

Return chicken and chorizo to the pan with tomatoes, beans, parsley and stock. Stir well.

Step 8

Cover and place in oven for 1.5hrs

Chef's Tips

Serve with crusty bread

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