I just made this up today and thought I should get it on the blog before I forgot it! It’s ideal for the slow cooker but obviously you could do this in the oven or on the hob if you wish – just adjust the timing accordingly.
Cook for 5-6 hours in the slow cooker
1 whole chicken jointed into 2 breasts, 2 drumsticks and 2 thighs – or 8 thighs (up to you)
1 chorizo ring sliced
1 onion sliced
2 fat garlic cloves crushed
2 chillis finely sliced
1/2 bag frozen mixed sliced peppers
400g chopped tomatoes
500ml chicken stock (I use Kallo)
1 teaspoon smoked paprika
1 teaspoon sugar
salt and pepper
2 x 300g tins cannellini beans drained and rinsed
Put the onion, garlic, chillis, peppers, tomatoes, stock, paprika, sugar, salt and pepper into the slow cooker.
Place the chorizo slices into a hot frying pan and brown and crisp up on both sides – then remove using a slotted spoon and place into slow cooker and mix in.
Remove any skin from the chicken pieces and then add to the pan with the chorizo oil and fry for a few minutes each side to brown – then remove using a slotted spoon and place into slow cooker on top of the rest of the ingredients.
Put the lid on and turn the slow cooker onto high for 1 hour and turn to low for another 4 hours then add the cannellini beans.
Cook for another 30 mins to 1 hour and have a taste to check the seasoning.
I served in large bowls with rice and shredded savoy cabbage – delicious!