Spicy ancho chilli, chicken and chorizo hotpot
- November 2017
- Serves 4-6
- Hands-on time 40 min, oven time 55 min
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.
- Dairy-free recipes
- 19.7g (6.2g saturated)
- 18.7g (6.8g sugars)
To make in a slow cooker, prepare everything as in the recipe, but use one tin of tomatoes in step 4, and transfer to a slow cooker. Cook for a minimum of 5-6 hours on a low setting. Continue the recipe from step 5.
Make the casserole to the end of step 4 up to 48 hours ahead. Cool, cover, then chill. Heat on the hob until piping hot, then continue the recipe from step 5.Or freeze in a freezerproof container for up to 3 months. Defrost in the fridge overnight. Heat on the hob until piping hot, then continue from step 5.
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