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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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A star rating of 4 out of 5.148 ratings
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