This slow-cooked stew is packed with Mediterranean flavour from chorizo, olives, tomatoes and peppers. The meat will fall off the bone – mop up the sauce with bread
Nutrition and extra info
- Freezable
Nutrition: per serving
- kcal447
- fat27g
- saturates8g
- carbs7g
- sugars6g
- fibre4g
- protein34g
- salt2.9g
Ingredients
- 2 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 Spanish onion, halved and sliced
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 12 large bone-in chicken thighs, skin removed
- 225g pack chorizo picante, thickly sliced
Chorizo
chore-reeth-ohA coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- pack of 3 mixed colour peppers, cut into chunks
- 150g (drained weight) pitted Spanish pimento stuffed green olives
- 300ml dry white wine (serve the rest of the bottle with the meal)
- 300ml chicken stock
- 1 tbsp tomato purée
Method
Heat the oil in a large frying pan. Fry the onion for about 5 mins until golden. Tip into the slow cooker pot (we used a 6.5-litre model), then fry the chicken and chorizo in the same pan until starting to colour – you will need to do this in two batches. Add to the slow cooker with the peppers and olives.
Tip the wine, stock and tomato purée into the pan. Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on low for 6 hrs.
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