Slow Cook Spanish Chicken
You'll also find this recipe on page 71 of the FFS! Cookbook.
Spanish Chicken (Slow Cooker, Oven, or Ninja Foodi)
600g Skinned Chicken Thigh Fillets
40g Butter or 40ml Olive Oil
100g Leeks, finely sliced
80g Red Pepper, diced
2 Garlic Cloves, finely chopped
200g (half a tin) Chopped Tomatoes
60g Diced / Sliced Chorizo
1-2 tsp Smoked Paprika
1 tsp Dried Thyme
200ml Chicken Stock or 1 Stock Cube
Arrange the chicken thighs in the slow cooker.
In a medium frying pan, heat the oil / butter over a medium heat. When it's hot, add the leek, pepper and garlic. Fry gently for 5 minutes for them to soften a little and start to turn golden. Remove from the heat.
Add the chopped tomatoes to the chicken.
Add the leeks, pepper, garlic and chorizo.
Sprinkle the paprika and thyme over the dish.
Pour in the chicken stock and set the slow cooker to low to allow it to cook all day (around 8 hours). It'll take around 4 hours on a high setting.
Just before serving, add a little soured cream or, for a thicker sauce, mix a teaspoon of arrowroot powder with 20ml cold water and stir into the sauce. Allow to thicken for 5 minutes.
Without a slow cooker:
To make this dish without a slow cooker, it's better to use chicken breast (quickly pan fry this before adding to an ovenproof dish). Follow the other steps as normal, placing everything in the dish rather than the slow cooker and bake for around 35-40 minutes at 180°C.
Nutrition per serving
Calories 408, Carbs (net) 5.6 grams, Protein 32.7 grams, Fat 28.2 grams