Chicken and Chorizo Hot Pot…adulterated from Cuisine.com.au
You will need for 30 models, 8 Gymnasts, 4 metrosexuals and one hungry Olympic swimmer..
8 pieces of chicken
1 fresh chorizo or spicy Italian sausage cut in 1cm pieces
1 garlic clove, crushed
1/2 onion, thinly sliced
1 red and 1 yellow capsicum, cut in thick slices
450g can Italian tomatoes, roughly chopped
Handful of buttons mushrooms
1/4 cup white wine Salt and pepper
3-4 fresh bay leaves
Small handful black olives (optional)
3 tbsp extra virgin olive oil
- Pre-heat oven to 200C
- Pre heat yourself with a glass of wine
- Find a big baking dish that will be happy to hold all the ingredients.
- Chop up the capsicum into pieces the size of the hardwrae on a Jimmy Choo bag. Big.
- Chop the garlic very roughly. They love it.
- Put on Chanel sunglasses. Start chopping onion. Wipe away black eyeliner.
- Remember to buy waterproof mascara.
- This is very tricky: open a can of tomatoes.
- Chop up the Chorizo into chunks the size of a Givenchy wedge. Or think of an old boyfriend.
- Now throw the chicken pieces skin side up in the baking dish.
- Toss the Chorizo, garlic, onion, capsicum, tomatoes and whole mushrooms
- Pour 2 glasses of wine; one for you one for the pot.
- Sprinkle with salt and pepper and moisturise with olive oil. Nice, snazzy designer extra 40 yr old virgin olive oil.
- Toss it all to mix it up. You could use your hands to do this.
- Add the bay leaves and some olives if you have them.
- Bake in the oven for 1 hour or until the chicken is cooked. Don’t taste so good when it’s raw.
- Relax back, Balenciaga wedges off and read the latest Vanity Fair.
- Pour more wine and remember to call AA tomorrow.
- Serve with lots of crunchy, crusty bread to soak up the juices and a green salad.
- Delicious with boiled potatoes or polenta.
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