Slow Cooker Mediterranean Chicken & Chorizo
Welcome back! I hope you are all very, very well. I've been back in the kitchen, messing around with some Mary Berry cook books and I have to say, this is by far my favourite dish I have experimented with. For all you busy people, cooking from scratch is an absolute ball ache. It is so so time consuming and lets face it, life these days won't allow you to spend hours in the kitchen at a time to cook a decent meal. is why I believe a slow cooker or crock pot as some call it, has to be a necessity for a modern everyday kitchen and is ideal for busy folk who still enjoy a good, wholesome meal at the end of the day. Although the ingredients tend to all merge together and taste quite similar which can be a downer, for dishes such as stews and slow cooker meat, a slow cooker or crock pot is a go to cooking method. I once made a similar recipe from a Mary Berry cook book which used more tinned tomatoes, aubergines, olive oil and involved a lot of time in the kitchen, roughly 2-3 hours. However, from trial and error, I have adapted my own take on this recipe and cooked this in a slow cooker to allow the flavours to develop and I was able to leave this to simmer throughout the day whilst I worked. Perfect for a week day night to come home to after a busy day at work or for a dinner party for your family and friends.
Happy reading, cooking & eating. Love, Sam ♥
This dish serves between 4-5 people, I served mine between 4 people with steamed brussel sprouts, cauliflower and creamy mashed sweet potatoes.
You will need...
12 chicken thighs (boneless and without skin)
1/2 chorizo ring (Sainsburys special own brand is a personal favorite)
2 tablespoons brown sugar
1 tin of chopped tomatoes
1 tin of tomato soup (Heinz cream tomato is ideal for this recipe)
1 UK cup of chopped mushrooms (any variety of choice)
1 red bell pepper
1 green bell pepper
1/2 jar of olives (any variety of choice)
1 white onion
1 red onion
1 green chilli
1 tablespoon of chopped garlic paste
1/2 tablespoon of chopped red chilli paste
1 tablespoon of cornflower
Water to mix
Salt & pepper to taste
Add the chicken thighs to the slow cooker. Ensure that there is no bones within the chicken thighs.
Take 1/2 of the chorizo ring and chop into small rounds. A small amount of chorizo goes a long way, however feel free to add more if your a great lover of chorizo to create a more intense flavour. However, bare in mind that chorizo does add an oily element to the dish which can thin the sauce. Add to the slower cooker.
Add 2 heaped tablespoons of brown sugar to the slow cooker.
Add 1 tin of chopped tomatoes and 1 tin of tomato soup for a creamy/tomato-y element to the dish. This can be substituted for another tin of chopped tomatoes if you desire.
Add 1 UK cup sized portion of chopped mushrooms to the slow cooker. Ensure that you have washed the mushrooms prior to cutting and peel if desired.
Chop and de-seed 1 red and green pepper into slices as shown above. Remember to remove any inner white flesh and all seeds before adding to the slow cooker.
Add 1/2 jar of olives. We like pimento stuffed olives from Aldi as they give a little extra flavour. Ensure any oils that are used to store the olives are drained prior to adding to the slow cooker. Obviously any major fans of olives can add extra. Like wise, if your not an olive fan, don't add them.
Chop 1 white and 1 red onion to smallish chunks, enough to remain chunky in the dish but small enough for a bite size and then add to dish.
Beat and chop one green chilli. Yes, beat. Wack it and bash it with a back of a spoon until almost bruised. I seen a chef I used to work with do this with all his dishes and he said it releases juices from the chilli creating a more intense flavour and removes any bitterness that may be present. His chilli dishes were always amazing as well so I have always followed suit. Whether it is true, I dunno but I've done it ever since. Add to slow cooker.
Muddle 1 lime and squeeze juices into the slow cooker, avoiding any pips or seeds dropping into the dish.
Add 1 heaped tablespoon of chopped garlic paste and 1 tablespoon of chopped red chillies paste to the slow cooker. We love the 'Very Lazy' range as they are so flavourful and easy to use.
Add salt and pepper to taste, and mix all the ingredients up.
Add lid to slow cooker and cook on the high setting for around 4-5 hours.
After 4 - 5 hours, if your dish still isn't a thick consistency to your liking, add 1 tablespoon of cornflour to water, mix and add to the slow cooker dish. Mix as you pour the cornflour and water mixture to the dish. Reduce the slow cooker heat to a medium or low setting for 1-2 hours.
Serve your dish between 4-5 people. I served mine with mashed sweet potato, steamed cauliflower and Brussel sprouts.