Advertisement

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.

Recipe from Good Food magazine, May 2017

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.1 out of 5.135 ratings
Advertisement
Advertisement
Advertisement