Butterflied Burrito Chicken Hotpot
PREP TIME 20 minutes
COOK TIME 1 hour 15 minutes
35g Old El Paso burrito spice mix
1 tbsp Pukara olive oil
Whole chicken, butterflied
2 red onions, cut in wedges
3 garlic cloves
1 cup pumpkin, thickly chopped
1 cup sweet potato, thickly chopped
1 celery stick, thickly chopped
Bunch of thyme
1 cup chicken stock
In a small bowl combine spice mix, lime juice, oil and stir.
Remove drumsticks from the chicken. To do so, hold the chicken up by the drumstick and find the insertion point and cut through, then pull the drumstick away from the body of the chicken and pop through the joint. Repeat this process on the other side.
Massage spice mix into the skin of the chicken. Set aside for 10 minutes.
Place the chicken body side down on the Ozpig grill plate. Cook for 5 minutes on each side. Add the drumsticks for the last 5 minutes.
Place red onion, garlic, pumpkin, sweet potato, celery, thyme and chicken stock in the bottom of the Ozpig Big Boar Camp Oven. Add chicken on top of vegetables. Put the lid on and place boar over the heat of the Ozpig. Cook for approximately 1 hour, checking occasionally.