Chunky Chicken and Chorizo Hotpot

Oh dear, oops! Do your casserole / hotpot dishes sometimes end up looking like this? Sometimes spills happen, but lets face it - it's the flavour of the food that counts! 

Chicken is usually such a reasonably priced meat, especially if you buy a whole chicken and cook / use it appropriately. Take this recipe for instance it uses left over roast chicken and transforms it into this dish.

The addition of some chorizo just adds another taste dimension ...

These are the ingredients you will need:
Serves 4
(5.9g carbohydrate per serving)

1 tbsp oil
125 g closed cup chestnut mushrooms, left whole
200 g shallots, halved
1 tbsp smoked paprika, thyme and garlic
450 g baby potatoes, halved (optional)
200 g swede, peeled and cut into small chunks (+ extra if potatoes are not used)
100 g Chantenay carrots, halved lengthways
390 g carton chopped tomatoes with basil and oregano
500 ml chicken stock
2 tbsp cornflour
300 g cooked roast chicken
175 g fine beans, trimmed
112.5 g spicy smoky chorizo ring, sliced

Washed and chopped fresh parsley leaves, to garnish

The delicious and vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish. Highly nutritious, parsley can be found year round in your local supermarket.

Parsley is the world's most popular herb. It derives its name from the Greek word meaning "rock celery" (parsley is a relative to celery). It is a biennial plant that will return to the garden year after year once it is established.

This is what to do with your ingredients:
1. Heat the oil in large casserole dish. Add the mushrooms and shallots, lower the heat a little and fry, stirring occasionally, until they begin to colour (about 5 minutes).
2. Sprinkle with the smoked paprika, thyme & garlic, and stir-fry briefly. Add the potatoes (if using), swede, carrots and chopped tomatoes then add the stock. Stir well and simmer for 25 minutes, or until the vegetables are tender.
3. Mix the cornflour with 2 tablespoons water to create a paste. Stir into 350ml water, then add to the pan with the chicken, fine beans and chorizo. Stir well, bring to the boil and simmer for 5 minutes until the beans are cooked but still retain some bite.
4. Season with black pepper, top with the chopped parsley and serve straight from the casserole dish.

Original recipe idea here

If you'd prefer not to use baby potatoes, then put some extra swede into the pan, obviously amend recipe to suit your needs. Please take into account any underlying health or allergy conditions. If you are diabetic and not sure how certain foods may affect your blood sugar numbers - test is best i.e. use your meter.

Hope you may enjoy this dish soon.

All the best Jan