Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 5

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