Slow cookers aren't just for winter! Dust yours off and get this delicious Spanish style chicken dish bubbling away. All the wonderful Mediterranean flavours are sure to fill your house and your tummy full of sunshine. If you don't have a slow cooker see the tips below the recipe for instructions on how to oven cook.
Prep time 15 mins
Cooking time 4hrs
2tbsp olive oil
6 boneless, chicken thighs, 8 if you have big appetites
1 onion, diced
1 red pepper, cored and sliced
3 garlic cloves, peeled and crushed
1tbsp smoked paprika
1tbsp dried oregano
1tbsp ground thyme
3tsp fresh chopped parsley
1/2tsp of salt and pepper
200ml passata
1/2tbsp sugar
120g chorizo
300ml chicken stock.
Optional- 6 to 8 pitted red olives, roughly chopped
Cornflour, only if you don't have time to thicken the sauce on a high heat.
Heat a non stick frying pan over a medium to high heat and add 2tbsp of olive oil. Season the chicken thighs all over with salt and pepper and place them in the frying pan skin side down for about 5 mins until the skin is golden and crisp. Now turn them over to.quickly brown on the other side, just for a couple of mins.
After this add all of the ingredients in to your slow cooker except the cornflour.
Pop the lid on, cook on high for 30mins to get everything up to temp and then turn the slow cooker down to slow to low for another 5 hours until everything is cooked through.
After the 5 hours the chicken should be cooked through and lovely and soft, take the lid off and cook on the high setting until the sauce has reduced to a consistency you like. Once you have it to the consistency you enjoy, be sure the chicken is cooked through and have a taste, add any more salt and pepper that you require for your individual taste, maybe even a cheeky tsp of chilli powder for a little kick.
If you don't have a high setting on your slow cooker? You have 2 options, you can carefully transfer the mixture into a large saucepan and reduce on a hob, this is my preferred method. Or you can mix 2-3tsp of cornflour in 100ml of cold water and then mix it in.
I enjoy this recipe best served over a jacket potato and sprinkled with a little extra fresh parsley.
If you don't have a slow cooker then you can add the ingredients to a casserole dish and cook in the oven for 3.5hours at 160ºc fan and then use the same methods to thicken.
