A dish that layers deep comfort with fresh heat and a herb-driven lift, the slow-braised chicken and smoky chorizo are enriched with warming sumac and finished with a vibrant tomato sugo and a punchy zhug (aji verde).
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Preparation
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What you need
Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
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Slow-braised chicken
- Heat the oil in a large saucepan over medium–high heat. Add the chicken and sear until well coloured. Remove the chicken from the pan and set aside. In the same saucepan, add the chorizo and sauté for 2 minutes until lightly rendered. Remove and set aside with the chicken. Add the brown onion, carrots and celery to the saucepan and sauté until the vegetables soften.
- Deglaze with the white wine and cook until the wine has completely evaporated. Add the Knorr Italiana Pronto Napoli, green olives, chicken booster, sumac and two-thirds of the sea salt.
- Return the chicken and chorizo to a gastronorm tray. Add the deglazed vegetables and Napoli sauce, then pour in water (1.5l per 10 serves). Cover with baking paper and aluminium foil and cook at 145°C with 40% humidity for 2 hours.
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Aji verde
Place HELLMANN’S Real Mayonnaise, coriander, jalapeños, garlic, parmesan, lime juice and remaining one-third of sea salt into a food processor. Blitz for 2 minutes or until smooth and well combined.
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To serve
- Place the braised chicken in the centre of the plate and spoon the aji verde over the top.
- Serve with charred corn and baked potatoes.
