Slow-cooker Spanish chicken

• olive oil↗2 tbsp tbsp
• Spanish onion↗1

  halved and sliced

• large bone-in chicken thighs↗12

  skin removed

• chorizo picante↗225g pack g

  thickly sliced

• peppers↗pack of 3 mixed colour

  pack of 3 mixed colour, cut into chunks

• pitted Spanish pimento stuffed green olives↗150g (drained weight) g
• dry white wine↗300ml ml

  (serve the rest of the bottle with the meal)

• chicken stock↗300ml ml
• tomato purée↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.

2. 2

   Tip into the slow cooker pot (we used a 6.5-litre model), then fry 12 large bone-in skinless chicken thighs and 225g thickly sliced chorizo picante in the same pan until starting to colour – you will need to do this in two batches.

3. 3

   Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.

4. 4

   Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.

5. 5

   Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.