I was testing a slow cooker at work and made this really lovely dish. It can also be cooked in a casserole dish in the oven, just reduce the cooking time down, and add a little more liquid as it will evaporate more.
1 tbsp. olive oil
1 chorizo ring, chopped into bite sized chunks
2 red onions, cut in half and sliced
2 garlic cloves, crushed
1 tbsp. mild chilli powder ( if you like it spicy add hot)
1kg skinless boneless chicken thighs, cut into bite sized chunks
3 sticks celery, chopped into chunky pieces
2 red peppers, de-seeded and sliced into chunky pieces
1 x 400g cherry tomatoes
300ml hot chicken stock
2 x 400g beans drained and rinsed (Borlotti work really well)
salt and pepper
2 tbsp. chopped coriander
Serve with warm crusty bread for mopping up the juice
How to make it….
Heat the oil in a large frying pan over a medium heat and add the chorizo to the pan; fry until the oil is released and it starts to turn golden. Add the onions and fry until soft. Add the garlic and chilli powder and fry for a minute until fragrant. Add this to the cooking pot or a casserole dish.
Place the frying pan back on the heat and add the chicken pieces and fry until brown, then add this to the cooking pot or casserole dish. Add the celery and peppers to the pot and mix well. Add the cherry tomatoes and the chicken stock and season then give it a mix.
Cook on HIGH for 3-4 hours or 1.5 hours at 180⁰C. Half an hour before it’s ready add the drained beans, stir carefully to distribute and continue cooking.
Before serving, taste and adjust the seasoning if necessary. Skim of any excess oil from the surface and sprinkle with chopped coriander.
Tip: If the liquid needs a little thickening, add some cornflour mixed with a little water when you add the beans.
They all loved it at work I hope you do too!