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.
Course Dinner, Main Dish, Slow Cooker, Soup & Stew
Cuisine Spanish
Keyword Chicken
Prep Time 15 minutesminutes
Cook Time 6 minutesminutes
Total Time 21 minutesminutes
Servings 6servings
Calories 447kcal
Ingredients
2tbspolive oil
1Spanish onionhalved and sliced
12large bone-in chicken thighsskin removed
225g pack chorizo picantethickly sliced
3mixed colour pepperscut into chunks
150gpitted Spanish pimento stuffed green olives
300mldry white wine
300mlchicken stock
1tbsptomato purée
Instructions
Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.
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.
Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.
Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp 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.