Inspired by a tapas meal I enjoyed last November, I tried to recreate a Spanish chicken stew I sampled that night and here it is made in the slow cooker to make life that bit easier.
Here is my own take on Slow Cooked Spanish Chicken.
3-4 adults or 2 adults and 2 children
4 chicken thigh fillets
1 chorizo sausage, sliced chunkily
1 tin of butter beans
1 onion thinly sliced
1 red and 1 yellow pepper, cut into strips
1 courgette diced
1 carrot peeled and diced
1 tin of chopped tomatoes
1 x 18.7cl bottle (or equivalent) of a decent red wine
1 chicken stock cube
100ml boiling water
1 tsp garlic
2 tsp paprika
1 tbsp olive oil (or equivalent)
Set your slow cooker to its lowest setting
Place the oil into a large saucepan and put onto a medium heat
Add the onions, garlic and chorizo and cook for a few minutes to release the smokey oils from the meat and to coat the onions in the oil
Add the chicken thighs and paprika and stir through to coat the flesh in the oil too
Add the wine, stock (made with the stock cube and water) and tomatoes and bring to the boil
Then transfer to your slow cooker and add the peppers, carrots and courgettes and stir
Place the lid on the slow cooker and cook for 6 hours where the sauce will thicken and the lovely smokey flavours have worked their tasty magic
Serve with rice and peas or you could serve with paprika potato wedges or just crusty bread!
It tastes even better the next day when it has been left over night in the fridge and it is re-heated for another serving!