Chicken and sausage hotpot

A warming and comforting pot of goodness.
recipe, chicken, sausage

Recipe from: 15 July 2015
Preparation time: 10 min
Cooking time: 20 min


  • 30
    olive oil
  • 4
    chicken breast fillets, cut into pieces
  • 2
    Russian or chorizo sausages, sliced
  • 1
    onion, halved and sliced
  • 2
    garlic, crushed
  • 20
    smoked or plain paprika
  • 1
    red pepper, sliced
  • 1
    chopped tomatoes
  • 20
    tomato paste
  • 1
    punnet courgettes, sliced
  • fresh basil and couscous, to serve
Servings: Change Serving


Heat the oil in a large saucepan and add the chicken and sausages. Brown well, then remove and set aside. Saute´ the onion, then add the garlic and saute´ for a minute. Add the paprika and pepper and fry for another minute.

Return the chicken and sausages to the pan along with the tomatoes, tomato paste and courgettes. Add a little water if necessary. Season to taste. Simmer uncovered for 10 minutes. Serve with basil and couscous.

Text and image:

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Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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