Spanish Chicken and Chorizo Stew – slow cooker
Spanish Chicken and Chorizo Stew
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
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.