Slow-cooker Spanish chicken
- Sara Buenfeld
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Serves 6
Easy
Prep: 15 mins
Cook: 6 hrs and 20 mins
A star rating of 4.1 out of 5.190 ratingsRate
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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
Egg-free
Nut-free
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Rustic bread
A star rating of 4.4 out of 5.44 ratings
Spanish potatoes
A star rating of 4.3 out of 5.140 ratings
Picnic tortilla
A star rating of 4.7 out of 5.50 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
1 Spanish onion
halved and sliced
-
12 large bone-in chicken thighs
skin removed
-
225g pack chorizo picante
thickly sliced
-
pack of 3 mixed colour peppers
cut into chunks
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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
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1 tbsp tomato purée
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Nutrition: per serving
-
kcal447
-
fat27g
-
saturates8g
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carbs7g
-
sugars6g
-
fibre4g
-
protein34g
high
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salt2.9g
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Method
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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.
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step 3
Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.
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step 4
Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.
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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
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A star rating of 4.1 out of 5.190 ratings
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