SPANISH CHICKEN FOR THE SLOW COOKER

 

SPANISH CHICKEN FOR THE SLOW COOKER

Serves 4

3.5 Syns for the whole recipe

1 tsp ground turmeric
1.1 litres (2 pints) hot chicken stock
4 skinless, boneless chicken thigh fillets, roughly diced
1 onion, chopped
1 red pepper, deseeded and sliced
50g diced chorizo - 3.5 Syns
2 cloves of garlic, crushed
300g long-grain rice
125g frozen peas

I don't usually pre-cook anything that's going in the slow cooker but, as I have to crisp up the chorizo a bit anyway, I thought I may as well stick to the recipe and brown the other ingredients off this time too!

Add the turmeric to the hot stock and leave to infuse for at least 5 minutes.
Meanwhile, spray a large frying pan with Frylight and cook the chicken for 10 minutes, before adding to the slow cooker.
Re-spray the frying pan and cook the onion for about 5 minutes, then add in the red pepper and chorizo and cook for another 5 minutes.
Add the garlic and cook for another minute.
Stir the rice in well, then add the stock and peas and season with a pinch of salt and some black pepper.
Carefully add the mixture to the chicken pieces in the slow cooker and stir together.
Cover and cook on Low for one and a half to two hours or until the rice is cooked and the chicken is cooked through too.