SLOW-COOKER SPANISH CHICKEN
This slow-cooked stew is packed with Mediterranean flavour from chorizo, olives, tomatoes and peppers. The meat will fall off the bone - mop up the sauce with bread
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 6h35m
Number Of Ingredients 9
Steps:
- Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.
- 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.
- Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.
- Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.
- Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.
Nutrition Facts : Calories 447 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 2.9 milligram of sodium
CHICKEN AND CHORIZO STEW (SLOW COOKER)
Thumbs up & awesome is how my husband described this stew. I served with steamed brown rice, but tortillas or tortilla chips would be good as well. You can vary the amount of spiciness by adjusting the amount of chipotle chile you add. Put the chicken broth and can of tomatoes in the fridge overnight to prevent the chicken from overcooking and getting dry (or reduce cook time). Adapted slightly from Cook's Illustrated Best Make Ahead Recipes.
Provided by Chandra M
Categories Stew
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a nonstick skillet over medium heat until the oil is shimmering. Ad the onion, garlic, 1/4 tsp salt and cook until the onions are soft & slightly browned.
- Pour the onion mixture in the slow cooker and stir in the chicken, broth, tomatoes, chorizo, tapioca, chipotles, and sugar to combine.
- Cover and cook on low until the chicken is tender, 7-9 hours (or high for 4-5 hours).
- Tilt the cooker insert slightly and skim excess fat from the surface with a large flat spoon.
- Stir in the corn & black beans. Let stand about 15 minutes until they are heated through.
- Season with salt & pepper to taste. Serve.
Nutrition Facts : Calories 773.2, Fat 37, SaturatedFat 11.5, Cholesterol 254.5, Sodium 1080.1, Carbohydrate 39.3, Fiber 6, Sugar 10.4, Protein 70
SLOW-COOKER CHICKEN AND VEGETABLE TORTELLINI STEW
Try this hearty chicken tortellini stew slow cooked with beans and veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h50m
Yield 6
Number Of Ingredients 14
Steps:
- Layer carrots, garlic, chicken, fennel and beans in 3 1/2- to 4-quart slow cooker. Sprinkle with salt and pepper. Pour broth and water over ingredients.
- Cover and cook on low heat setting 6 to 8 hours or until chicken is no longer pink in center.
- About 20 minutes before serving, stir tortellini, spinach, onions and basil into chicken mixture. Cover and cook on high heat setting 15 to 20 minutes or until tortellini are tender. Sprinkle individual servings with Parmesan cheese.
Nutrition Facts : Calories 325, Carbohydrate 34 g, Cholesterol 85 mg, Fiber 8 g, Protein 31 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 640 mg
CHICKEN AND CHORIZO STEW
Adapted from Cooking Light, Jan/Feb 2012. Their recipe was very good, but I felt that it needed a few things, so this is my take on it. Still fairly light, but more flavorful. Their recipe says 4 servings of 1 cup each, but I got far more than that so I'm calling it 6 servings.
Provided by IngridH
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine broth, water, parsley, garlic, onion, and carrot in a large saucepan over medium high heat. Add chicken breasts, bring to a boil. Reduce heat and simmer for about 12 minutes, or until chicken is just cooked through.
- Remove chicken from the pot and set aside to cool. Strain the broth to remove the solids, and set aside.
- Once chicken is cool enough to handle, shred into bite sized pieces.
- In the same pan, saute the chorizo over medium high heat for 2 minutes. Add potato, onion, and bell pepper. Cook for 8 minutes, stirring occasionally.
- Add garlic, cumin, salt, saffron, and paprika. Saute for 2 minutes, stirring constantly.
- Add the reserved broth and bring to a simmer. Cook for 12 minutes, stirring occasionally.
- Check the potatoes for doneness, if they are not tender enough, continue to simmer until they are tender.
- Add the shredded chicken, cook until it is heated through.
- Remove from the heat, and stir in the vinegar.
- Ladle into serving bowls, topping with chopped parsley to garnish.
Nutrition Facts : Calories 218.6, Fat 7, SaturatedFat 2.3, Cholesterol 48.1, Sodium 477.5, Carbohydrate 21.1, Fiber 3.2, Sugar 4.8, Protein 17.9
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