Lakeland 17168 Handbuch Seite 11

Chicken & Chorizo Casserole
Serves 4
Ingredient
Vegetable oil
Chicken thighs
Onion, peeled and finely chopped
Garlic cloves, peeled and chopped
Carrots, peeled and sliced
Red chilli, skin pierced in 7-8 places with point
of a sharp knife
Chicken stock
Canned chick peas, drained
Canned chopped tomatoes
Chorizo ring, sliced
Fino sherry
Salt and freshly ground black pepper
A loaf of crusty bread to serve
1. In a pan heat the oil and cook the chicken thighs, until they are sealed and browned on one
side.
2. Transfer the chicken to the slow cooker. Add the onion, garlic, carrots, red chilli, chicken stock,
chick peas, chopped tomatoes, chorizo and fino sherry
3. Stir gently and then cook on the low setting for 5-6 hours. Season to taste
4. Pick out the whole chilli and discard
If you would prefer a thickened sauce place 1 tbsp cornflour in a cup, add a little of the cold
chicken stock and mix to a smooth paste. Add this into the rest of the chicken stock before the
stock is put into the slow cooker.
Quantity
1 tbsp
8 around 500-600g
1 medium
2
2 medium
1
300ml
400g
400g
225g
100ml
11