This is one of our favourite meals which cooks itself while I drive my kids to rugby or swimming practice. I usually make enough for two nights, the second night I serve this with basmati rice and it tastes a bit paella-ish. The red capsicums (sweet peppers) are rich in vitamin C, and high in antioxidants such as beta-carotene, helping to promote vision and support a healthy immune system.
Chicken and chorizo hotpot
1 free-range chicken, cut into 8 pieces (or ask your butcher to do this), or 8 chicken marylands
2 fresh chorizo sausages, sliced in 1cm-thick pieces
2 garlic cloves, crushed
1 onion, thinly sliced
1 red and 1 yellow capsicum, cut in thick slices
1 tin Italian tomatoes, roughly chopped
1/4 cup white wine
salt and pepper
3-4 fresh bay leaves
small handful black olives (optional)
1 tbsp extra virgin olive oil
Preheat oven to 200C. Choose a baking dish that will comfortably hold all the ingredients and place the chicken pieces, with the chorizo, garlic, onion, capsicum, tomato and white wine, in the baking dish. Season with salt and pepper and toss to mix.
Arrange the chicken pieces skin side up in the dish, add the bay leaves and olives and drizzle over the olive oil. Cook for 1 hour. You might need to cover with foil for the last 15 minutes if the chicken is getting too brown.
Serve with beautiful steamed beans and broccolini