June 04, 2017
Comfort Food, Dinner, Main Dish,
Soups/Stews, Poultry, Chicken, Vegetables, Onions, Peppers, Eastern European, Spanish, Easy/Beginner Cooking, Fall/Autumn, Regional Holiday, Sunday Dinner, Weeknight Meals, Slow Cooker, Gluten-Free, High Protein, Wine more
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"This slow-cooked stew is packed with Mediterranean flavour from chorizo, olives, tomatoes and peppers. The meat will fall off the bone. Serve with saffron rice and mop up the sauce with bread. I usually sub the chorizo for Italian sausage."
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. 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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