Smoked Ham Hock Chicken Chilli
Don’t let the cooking time put you off making this delicious chilli because the hands-on part only takes 30 minutes. Perfect for a Sunday evening dinner, this is warming and hearty and any leftovers reheat well for lunch the next day.
How long will it take?
3 ½ hours
What’s the serving size?
Serves 4
What do I need?
- 1 ham hock
- 750 g boneless chicken thighs, roughly chopped
- 1 ½ litres chicken stock, divided
- 1 tbsp olive oil
- ½ brown onion, finely diced
- 2 tsp ground cumin
- 2 cloves garlic, minced
- ½ green chilli, seeds removed
- ½ tsp chilli flakes
- ½ tsp smoked paprika
- 2 x 400 g cans cannellini beans, drained
- Coriander, to garnish
- Sour cream, to serve
How do I make it?
Place ham hock and chicken thighs in a large saucepan or slow cooker and add 1 litre chicken stock. If stock does not cover ham hock completely, top up with water. Cook on low heat for 3 hours or until the meat easily comes away from the hock. Remove hock and chicken from cooking liquid. Drain liquid, reserving 1 cup. Use a fork to pull ham from the hock, then set aside with the chicken.
Add olive oil to the pan over low heat. Toss in onion and cook until translucent. Add cumin, garlic, green chilli, chilli flakes, and paprika and cook for a further 1 minute, stirring frequently. Return reserved cup of cooking liquid plus reserved chicken stock to the pan with cannellini beans and stir. Increase heat to medium-high and bring to the boil. Reduce to low heat and simmer for 5 minutes, then remove from heat.
Use a fork or potato masher to break up some of the beans, then add in chicken and ham and stir well. Return to low heat and cook for 2-3 minutes or until the ham and chicken are hot.
Spoon into bowls to serve, then garnish with coriander and serve with sour cream.
