Slow Cooker Spanish Chicken Stew

Name: Slow Cooker Spanish Chicken Stew
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 4
Cuisine: spanish

Dean Edwards

This recipe was inspired by my sister Steph, who loves Spanish flavours. It's bursting with rich, smoky flavours from the smoked paprika and chorizo. During the slow cooking the chicken is gently braised with the chorizo releasing its smokiness into the sauce.

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Ingredients

chorizo 100 g (diced)
bell pepper 1 (chopped)
onion 1 (sliced)
garlic cloves 2 (crushed)
chicken thighs 500 g
dried thyme 1 tsp
smoked paprika 1 tsp
chopped tomatoes 400 g
chicken stock cube 1
green olives 100 g
sugar 1 tsp
flat leaf parsley 1 handful (chopped)
basmati rice 240 g
cornflour 5 g

Method

Dice the chorizo. Deseed and roughly chop the bell pepper. Use whichever colour bell pepper you prefer. Slice the onion and crush the garlic.
Make up the chicken stock cube with 50ml boiling water per person. Add the stock to the slow cooker pot with the chicken thighs and the rest of the ingredients apart from the olives, sugar, parsley and rice.
Cook on the high setting for 4 hours or the low setting for 8 hours. Once your stew is nearly done, cook your rice according to the packet instructions and roughly chop the parsley.
Depending on how you like the consistency of your stew, you can thicken it with cornflour. Mix the cornflour with a dash of water then add to the stew and cook for a couple of minutes.
Before serving, season with salt and pepper and then add the olives and a pinch of sugar to taste if you like.
Finally, stir through the chopped parsley and enjoy with your cooked rice!

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Slow Cooker Spanish Chicken Stew

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