Slow cooker Spanish chicken
Cooking in a slow cooker intensifies flavour. However, the greatest advantage of the slow cooker is the fact that you can check everything and in the morning and have it ready when you get home from work at night.
| Servings | Prep Time |
| 4 People | 15 Minutes |
| Cook Time |
| 6 Hours |
|
|
| | Cooking in a slow cooker intensifies flavour. However, the greatest advantage of the slow cooker is the fact that you can check everything and in the morning and have it ready when you get home from work at night.
|
Ingredients
- 2 tbsp olive oil
- 1 Large Spanish onion
- 12 chicken thighs skin removed
- 225 g Chorizo picante thickly sliced
- 3 peppers mixed colours thickly sliced
- 150 g pitted Spanish pimento stuffed green olives drained weight
- 300 ml dry white wine serve the rest of the bottle with the meal
- 300 ml chicken stock
- 1 tbsp tomato purée
Servings: People
Units:
Instructions
- Heat the oil in a large frying pan. Fry the onion for about 5 mins until golden. Tip into the slow cooker pot (we used a 6.5-litre model), then fry the chicken and chorizo in the same pan until starting to colour – you will need to do this in two batches. Add to the slow cooker with the peppers and olives. Tip the wine, stock and 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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There are as many recipes the Spanish chicken as there are people in Spain. Every household in a region will have different components. They are all wonderfully colorful and rich with the flavor of chorizo sausage, peppers, onions, and paprika. Some areas will use olives and usually this is the green olive or the green olive stuffed with peppers.
More Spanish Chicken Recipes
To make Spanish chicken you will need:
Ingredients
- 1 medium onion, cut into 8 wedges
- 1 medium red onion, cut into 8 wedges
- 500g new potatoes, quartered lengthways
- 8 whole garlic cloves, unpeeled
- 8 medium tomatoes, quartered
- 75g chorizo
- 8 boneless, skinless chicken thighs
- ½tsp sweet smoked paprika
- ½tsp dried oregano
- 1 green pepper, deseeded and cut into strips
- Flaked sea salt
- Freshly ground black pepper
Method
- Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.
- While the vegetables are roasting, skin the chorizo and cut the meat into thin slices – 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.
- Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.
- Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables.
- Turn the oven up to 220°C/425°F/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.
Goodhousekeeping Spanish Chicken
Another rich flavorsome dish
To make Spanish chicken you will need:
Ingredients
- 1tbsp olive oil
- 500 (1lb 2oz) skinless and boneless chicken thigh fillets, cut into bite-size pieces
- 1 onion, finely sliced
- 2 red peppers, deseeded and thinly sliced
- 1 garlic clove, thinly sliced
- 1 sweet smoked paprika
- 2 x 400 tins chopped tomatoes
- 400 (14fl oz) chicken stock
- 50 (2oz) black pitted olives, optional/li>
- 1 bay leaf
- 410g tin cannellini beans, drained and rinsed
- Small handful fresh parsley, roughly chopped
To get the instructions click here
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