Slow cooker Spanish chicken on a rustic plate

Slow-cooker Spanish chicken

  • Rating: 4 out of 5.106 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal447
fat27g
saturates8g
carbs7g
sugars6g
fibre4g
protein34g
salt2.9g
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Ingredients

Method

  • STEP 1

    Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.

  • STEP 2

    Tip into the slow cooker pot (we used a 6.5-litre model), then fry 12 large bone-in skinless chicken thighs and 225g thickly sliced chorizo picante in the same pan until starting to colour – you will need to do this in two batches.

  • STEP 3

    Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.

  • STEP 4

    Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.

  • STEP 5

    Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.

Goes well with

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    Overall rating

    Rating: 4 out of 5.106 ratings
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