Chicken Chorizo Hotpot

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 3
• 6 boneless skinless chicken thighs
• 1 chorizo sausage, sliced
• 2 potatoes, peeled and quartered
• 1 red capsicum
• 1 green capsicum
• 12 olives (green or black or both, pitted)
• 1 onion, peeled and quartered
• 1 garlic clove, chopped
• 1 teaspoon dried rosemary
• 1 teaspoon dried chili pepper flakes
• 1 teaspoon dried oregano
• 1 teaspoon dried fennel
• 1 tablespoon black peppercorns
• 1/2 teaspoon salt
• 1/2 a lemon, juice of
• 1/4 cup wine
• 2 tablespoons olive oil
• 3 tablespoons cornflour

Recipe

• 1 place all ingredients except the cornflour in a fairly large pan.
• 2 cover and simmer gently for about 1 hour.
• 3 it should generate enough of its own moisture but check and stir occasionally and add some hot water if necessary.
• 4 when it is ready, combine the cornflour in a cup with enough cold water to make a runny paste. (cold water is important - otherwise it will go lumpy).
• 5 pour the cornflour paste into the stew, stir, and replace the lid for about 5 minutes. it will thicken to make a nice gravy.
• 6 i like this with steamed broccoli.