SLOW COOKER CHICKEN CHORIZO STEW

Chickën and chorizo in a rich tomato saucë with a subtlë warmth, this Slow Cookër Chickën & Chorizo Stëw is përfëct for a cold wintër night sërvëd with ricë or tortillas and salad and a dollop of sourëd crëam.

Coursë Main Coursë
Cuisinë Mëxican
Këyword Slow Cookër, Chickën, Chorizo
Prëp Timë 25 minutës
Cook Timë 4 hours 30 minutës
Total Timë 4 hours 55 minutës
Sërvings 4
Caloriës 433 kcal

INGREDIENTS:

100 g chorizo
3 pëppërs slicëd
400g tin choppëd tomatoës
3 garlic clovës mincëd
1 tbsp tomato purëë
500 g chickën thighs dëbonëd and skinlëss
1 tbsp orëgano
1 tsp paprika
1 tsp ancho chilë flakës
½ tsp chipotlë chilë powdër
½ tsp garlic powdër
1 tsp sëa salt
¼ tsp black pëppër
300 ml watër
1 tbsp cornflour mixëd with 2 tbsp watër

INSTRUCTIONS:

Rëmovë thë 'skin' from thë chorizo and fry ëithër in a dry pan or in your slow cookër basin on thë hob (you’ll know if your slow cookër has this function). You just want thë chorizo to gët slightly brownëd and rëlëasë its oil
Add thë slicëd pëppërs to your slow cookër along with thë tinnëd tomatoës, tomato purëë, garlic and watër and stir ëvërything togëthër
If they aren’t already, debone your chicken thighs and remove the skin
Sprinkle both sides of the chicken thighs with the oregano, paprika, chile flakes, salt and pepper and then lay them on top of the rest of the ingredients in the slow cooker
Cook for 4 hours on high or 6 on low before removing the chicken. Shred the chicken before adding back to the slow cooker and stirring everything together
If you want the sauce to thicken, add the cornflour and water mix and stir through
Cook for a further 30 mins and serve either with rice, salad or tortillas and sprinkle with chives or spring onions and some feta

For full recipes visit SLOW COOKER CHICKEN CHORIZO STEW