Ingredients
2 tbsp olive oil
1 Spanish onion, halved and sliced
12 large bone-in chicken thighs, skin removed
225g pack chorizo picante, sliced
3 mixed peppers, cut into chunks
150g (drained weight) Spanish pimento-stuffed green olives, pitted
300ml dry white wine (serve the rest of the bottle with the meal)
300ml chicken stock 1 tbsp tomato purée
Method
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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’ll need to do this in two batches. Add to the slow cooker with the peppers and olives.
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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.
Per Serving
447 kcals • fat 27g • saturates 8g • carbs 7g • sugars 6g • fibre 4g • protein 34g • salt 2.9g
