Monday, March 28, 2011
20110328 Chilli Chicken One-pot
(SOURCE: GoodFood Magazine - Chilli chicken one-pot)
As I left work a bit late and was starving when I got home, I completely forgot the last step - i.e. to serve with chopped coriander leaves, lime juice, and sliced avocado. But it still tasted very good. This dish should definitely be made at least a day ahead, so the sauce can become more intense overnight.
1 large onion, halved and sliced
2 tbsp olive oil
130g chorizo, thickly sliced
1.5 red peppers, cut into large chunks
400g can chopped tomato
1 chicken stock cube
1/2 tsp dried chilli flakes
2 tsp dried oregano
8 chicken drumsticks
200g can kidney beans, drained
fresh coriander, roughly chopped
1 avocado, skinned and sliced
good squeeze lime juice
1. Heat oven to 160 degree C. In a Dutch oven, fry the onions in the oil until they become soft and start to color. Add the chorizo and fry for a few minutes more. Stir in the peppers, then pour in the tomatoes, floowed by two-third can of water, the stock cube, chilli and oregano.
2. Arrange the chicken drumsticks on top of the sauce, pushing them under the liquid. Bring to a simmer, cover, then cook in the oven for 40 minutes. Add the beans, stir, then cook for 20 minutes more. Remove from heat and let it sit overnight.
3. To heat, bring it to a boil and simmer over medium-low heat for 20 to 30 minutes.