RECIPE: HOW TO DO SPICY ANCHO CHILLI, CHICKEN AND CHORIZO HOTPOT

The ancho chillies give this hotpot a spicy and smoky kick and is incredibly easy to make. If you’re a fan of food that is big on flavour, and spice, then this is the dish for you.

RECIPE SPICY ANCHO CHILLI, CHICKEN AND CHORIZO HOTPOT

Dificulty: Easy
Portion: Serves 4-6
Time: Hands-on time 40 min, oven time 55 min

Ingredients

2 ancho chillies (from large supermarkets, delis and coolchile.co.uk), soaked for 10 minutes in hot water
Olive oil for frying
1 onion, sliced
2 tsp ground cumin
2 tsp hot smoked paprika
5cm piece fresh ginger, peeled and finely chopped
200g cooking chorizo, sliced
8 (about 750g) free-range skinless and boneless chicken thighs, chopped into chunks
250ml red wine
2 x 400g tins chopped tomatoes
1 tsp sugar
2 flour tortillas
Zest 1 lemon
Bunch fresh flatleaf parsley, leaves picked
Lidded flameproof casserole

Step by step preparation

Drain the ancho chillies (discard the liquid) and finely chop. Heat the oven to 160°C/140°C fan/gas 3.
Heat a glug of olive oil in the casserole, add the onion and fry over a medium heat for 5 minutes until starting to soften. Add the cumin and paprika and cook for 2 minutes, stirring all the time.
Add the chopped ancho chillies, ginger and chorizo and cook for a further 3-4 minutes, then add the chicken and wine, bring to the boil and simmer for 5-10 minutes until the wine has reduced by half.
Add the chopped tomatoes and the sugar. Season with salt and pepper, then cover, transfer to the oven and cook for 45-50 minutes. Remove from the oven and leave to stand for a few minutes.
Prepare the crispy tortilla topping. Heat a dry frying pan over a medium heat and add the tortillas. Toast for 3-4 minutes until scorched and crisp. Leave them to cool, then finely slice into thin strips. Toss the strips in a large bowl with the lemon zest, then sprinkle over the casserole with the parsley to serve.

RECIPE: HOW TO DO SPICY ANCHO CHILLI, CHICKEN AND CHORIZO HOTPOT

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