My Spanish Slow-Cooker Chicken Thighs & Chorizo
My Spanish Slow-Cooker Chicken Thighs & Chorizo
This Spanish Slow-Cooker Chicken Thighs & Chorizo is a very flavourful dish which I serve with plain boiled/steamed white rice in the winter and with a lovely Fig, Walnut & Stilton Cheese Salad in the Summer. The combination of Chorizo, chicken and tomatoes is simply a taste to die for. You don’t have to be in Spain to make this delightful dish, the ingredients are readily available almost everywhere these days.
There are two kinds of the Spanish tasty sausage Chorizo, one looks like ordinary sausage in links, but has a deep orange/red colour, this one is raw and the other is usually sold slice and looks like a Salami, this one is cured and can be eaten as is. You can use either of these in this dish, whichever one is available.
Served with a nice glass or two of Spanish red wine it will go down a treat with your guests.
My Spanish Slow-Cooker Chicken Thighs & Chorizo
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Ingredients
- 250 g chorizo sausage chopped
- 2 medium onions chopped
- 4 cloves garlic chopped
- 1 kg boneless skinless chicken thighs
- 2 400g cans chopped tomatoes
- 1 teaspoon dried oregano leaves
- ¼ teaspoon black pepper
- 1 170g can tomato paste
- 1 400g can artichoke hearts (drained and chopped) OPTIONAL
- 120 g sliced black olives
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- In a medium size saucepan, fry the chorizo until some of the bright orange fat is released, now set the chorizo aside for later.
- Now gently cook the onions and garlic in the same pan together with the chorizo fat until softened but not browned. This should take around 4 - 5 minutes on a medium heat.
- Now place the chorizo, onions, garlic, juice from the pan, chicken, tomatoes, oregano, pepper, and tomato paste in a 3.5 ltr slow cooker/crock pot and mix well.
- Place the lid on the slow cooker and cook on low for 7 to 9 hours or until the chicken is cooked to 74ºC on a meat thermometer.
- If Using, now stir in the artichoke hearts and olives and cook on low for 10 to 15 minutes longer.
- You can if you wish also cook the is in the oven in a Dutch oven type pot on a very low heat.
- Serve and enjoy over rice, couscous or a salad.
Category: Cuisine, Main Courses, Meat, Mediterranean, Recipes, Rice, Slow Cooker
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