Ingredients
- 2 tablespoon olive oil
- 1 Spanish onion (halved and sliced)
- 2 to 2 1/2 pounds bone-in skinless chicken thighs (6 large bone-in, thighs)
- 225 grams chorizo sausage (chorizo picante, thickly sliced)
- 3 mixed colors bell peppers, cut into chunks
- 150 grams pimento-stuffed green olives (pitted, Spanish)
- 300 milliliter dry white wine
- 300 milliliter chicken stock
- 1 tablespoon tomato purée
How to Make
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Step 1: 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.
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Step 2: 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.
We hope you enjoy this recipe!
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