Spanish chicken
This slow-cooked stew is packed with Mediterranean flavor from chorizo, olives, tomatoes and peppers.
Ingredients
- 1 3/4 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 lb Italian turkey sausage links, cut into 1-inch pieces
- 1 large red bell pepper, chopped (1 1/2 cups)
- 1 cup chopped onions
- 2 cloves garlic, finely chopped
- 1 teaspoon dried oregano leaves
- 1/2 to 1 teaspoon crushed red pepper flakes
- 1 can (28 oz) diced tomatoes, undrained
- 1 can (6 oz) tomato paste
- 1 cup uncooked regular long-grain white rice
- 2 cups water
- 1 can (14 oz) quartered artichoke hearts, drained
- 1 can (4 oz) sliced ripe olives, drained
- Ingredients
- 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.
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