Chunky Sausage and Chicken Hotpot

Ingredients
Fry Light
1 Onion, peeled and chopped
2 Garlic Cloves, peeled and crushed
8 Bowyers Less Than 5% Fat Pork Sausages, chopped
4 x 133g/4oz Chicken Breasts, skinless and chopped
2 tbsp medium Curry Powder
2 Carrots, peeled and cut into bite sized pieces
2 Red Peppers, deseeded and chopped
400ml /14 floz Passata
198ml /7 floz Stock made with Chicken Bovril
1-2 tsp Artificial Sweetener
Salt and Freshly Ground Black Pepper
A small handful of Fresh Mixed Herbs


Method
Spray a pan with Fry Light and cook the onion, garlic, sausages, chicken and curry powder for 2-3 minutes.  Stir in the carrots, peppers, passata, stock and sweetener.  Bring to the boil, reduce the heat and simmer and cook, stirring occasionally, for 12-15 minutes, or until the chicken is cooked through.
Season to taste and ladle into warmed bowls.  Chop the herbs, sprinkle over and serve.

Recommended by Natalie

Chicken & Chorizo Jambalaya

A super healthy, low-fat, one-pot family dish

Ingredients

1 tbsp Olive Oil
2 Chicken Breasts, chopped
1 Onion, diced
1 Red Pepper, thinly sliced
2 Garlic Cloves, crushed
75g Chorizo, sliced
1 tbsp Cajun Seasoning
250g Long Grain Rice
400g can Plum Tomatoes
500ml Chicken Stock

Method

Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.
Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender.

*I sometimes use up leftover chicken from a Sunday Roast

Recommended by Wenna

Original recipe: BBC Good Food