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20160824_191519

Chicken & Chorizo Casserole – Slow Cooker or Oven

Sometimes the best meals are the cheapers, especially when it comes to using cheaper cuts of meat like chicken drumsticks and thighs. Any meat cooked on the bone will always have a far better flavour due to the flavour the bones give to the dish when cooking.

This is a great one for a midweek meal when you are looking for something easy and inexpensive to make yet want something tasty.

There is a small amount of work to do before you pop it into your slow cooker or oven but once that is done the dish will cook away while you do all the things busy mums and dads have to do.

I really enjoyed this dish when I made it. I ate it with Aines family who also really enjoyed it.

The dish may end up a little greasy, this is easily fixed by skimming the grease off the top when cooked. Simple use a ladle to skim it off the top without stirring it into the sauce then discard it. This is exactly how we do it in professional kitchens.

Ingredients

8 chicken thighs
200g Chorizo
1 onion
1 tin chopped tomatoes
2 garlic cloves chopped
1 -2 red peppers chopped
2 tbsp. paprika
1 tsp coarse ground black pepper
1 tsp salt

Instructions

1
If using your oven pre-heat to 110c GM2 if slow cooking or 180c if fast cooking
2
Slice the chorizo and fry on a hot dry pan until the oils start to come out.
3
Remove and place in your casserole dish or slow cooker
4
Leave the pan on the heat and fry the chicken on both sides till browned.
5
Add the rest of the ingredients including the chicken to the casserole dish or slow cooker making sure the chicken is on top.
6
This does not need any more liquid added to it so don’t be tempted to stray from the recipe.
7
Cover and cook in the slow cooker on low for 6 hours or high for 3 hours.
8
If cooking in the oven cook at 110c or GM2 for 4 hours or 180 for 2.5 hours.
9
If your sauce is oily then skim the oil off the top with a ladle and discard it. Chorizo and bone on chicken may make it oily. You can also use fresh slices of bread to soak any oil you can’t get with the ladle.
10
Serve with thick cut crusty or brown bread, long grain rice or couscous.
    • Phil Casey
    • 6th March 2017
    Reply

    Do this alot but you left out the mushrooms i have to have them in everything

    • Hazel
    • 16th March 2017
    Reply

    Made this last week and it was a hit and will be making again.

    • Sharon
    • 19th March 2017
    Reply

    Very popular in this house definitely doing this one again soon

    • katthehat
    • 25th March 2017
    Reply

    Very tasty we all loved it & I will be cooking again

    • Anna
    • 5th April 2017
    Reply

    This might b a stupid question but can you prep this the night before and put in fridge? Also how long would it be ok to keep this on keep warm function?

    1. Yes you can prep it the night before. Just make sure you don’t store it in the pot for your slow cooker as it will crack if heated when cold. You can keep it on warm for an hour or two but I can’t say for sure as some slow cookers don’t keep food at a safe temperature. Personally, I wouldn’t risk it and my cooker is top of the range. Chicken is one of those things it is best not to take any chances on.

    • Stephanie
    • 13th April 2017
    Reply

    Hi There

    I made this before and while the flavour was beautiful it didnt come out saucy – all the liquid dried up. I followed the instructions and left it in for 2.5 hours at 180C but I reckon my over was too hot, Am I better off reducing the temp or the cooking time. Many thanks….

    1. Just add more water if you think it’s getting too dry Stephanie

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