Spanish Chicken & Chorizo Stew

Step 1

Start by adding the chicken thighs (skin on & bone in) into the slow cooker. To that, add the onions, chorizo, olives, peppers and garlic.

Step 2

Use a hand blender to blend the chopped tomatoes (within the container for ease) until smooth. Add into the slow cooker along with the chicken stock, paprika and half of the parsley. Season with salt and lots of pepper and stir to combine. Cook on high for 3 hours or low for 5.

Step 3

Next, remove the chicken from the slow cooker. Discard the skin and remove the chicken from the bone. Slice into bite-sized pieces and add back into the slow cooker along with the white wine vinegar. Stir to combine and serve with a side of your choice.

Step 4

Top with fresh parsley, black pepper and optional chilli flakes. Dig in!