Spicy chicken & vegetable hotpot

 This recipe is from cookbook called Perfect Mexican. The recipe used pork but I used chicken. Also, I didn't use chorizo sausage. I wasn't sure about using cinnamon stick but used it and loved the taste and smell.

ingredients

SERVES 4

plain flour, for coating
450 g/1 lb boneless chicken, cut into 2.5 cm/1 inch cubes
1 tbsp vegetable oil
225 g/8 oz chorizo sausage, outer casing removed,
cut into bite size chunks ( I didn't use it )
1 onion, coarsely chopped
4 garlic cloves, finely chopped
2 celery stalks, chopped
1 cinnamon stick, broken
2 bay leaves
2 tsp allspice
2 carrots, sliced
2-3 fresh red chillies, deseeded and finely chopped
6 ripe tomatoes, peeled and chopped
1 litre/32 fl oz pork or vegetable stock
2 sweet potatoes, cut into chunks
corn kernels, cut from 1 ear fresh sweetcorn
1 tbsp chopped fresh oregano
salt and pepper
fresh oregano, to garnish

Preparation method

Season the flour well with salt and pepper and toss the pork in it to coat. Heat the oil in a large, heavy-based saucepan or ovenproof casserole. Add the chorizo and lightly brown on all sides. Remove the chorizo with a slotted spoon and set aside.

Add the pork, in batches, and cook until browned on all sides. Remove the pork with a slotted spoon and set aside. Add the onion, garlic and celery to the pan and cook for 5 minutes, or until softened.

Add the cinnamon, bay leaves and allspice and cook, stirring, for 2 minutes. Add the pork, carrots, chillies, tomatoes and stock. Bring to the boil, then reduce the heat, cover and simmer for 1 hour, or until the pork is tender.

Return the chorizo to the pan with the sweet potatoes, corn, oregano and salt and pepper to taste. Cover and simmer for a further 30 minutes, or until the vegetables are tender. Serve garnished with oregano.