Spanish Chicken and Chorizo Stew

Serves 4

1 pack of free range chicken drumsticks and thighs (approx. 900g)

1/2 chorizo sliced

1 pinch of sea salt

1 tsp black pepper

2 tbsp coconut flour

1 tbsp coconut oil

1 large onion finely dice

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3 garlic cloves

125 ml of dry white wine or cider vinegar

800g chopped tomatoes or passata

115g chopped kalamata olives

75g sun-dried tomatoes, chopped

Fresh basil to garnish

225ml chicken stock

 

 

 

 

 

 

 

 

 

 

Place the chicken, flour and seasoning into a bag and shake to cover.

Heat the oil in a pan over a medium high heat.  Gently brown the chicken pieces (careful not to let the coconut flour burn) for about 4 min each side. Then place in the slow cooker.

Saute the chorizo for a few mins or until the juices are release.  remove the chorizo to a separate plate.

Add more oil if needed and saute the onion and garlic over a medium heat until soft.  Add the wine/vinegar and bring to the boil.

As you cook, get all the sediment from the bottom of the pan.

Add the tomatoes, olives, sun-dried tomatoes, chorizo and cook for about 1 minute.

Add the mixture to the slow cooker and top of the chicken and cook on slow for 8 hours (best) of 4 hours on high.

Serve with fresh basil and fresh courgette spaghetti or green vegetables.

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