Lakeland 19262 Gebrauchsanweisung Seite 11

CHICKEN & CHORIZO CASSEROLE – Serves 4
Ingredients
Vegetable oil
Chicken thighs
Onion
Garlic cloves
Carrots
Red chilli
Chicken stock
Canned chick peas
Canned chopped tomatoes
Chorizo ring
Pale (Fino) sherry
Salt and freshly ground black pepper
A loaf of crusty bread to serve
LOW: 5-6 hours.
WHAT YOU DO
In a pan heat the oil and cook the chicken thighs, until they are sealed and browned
on one side.
Transfer the chicken to the slow cooker. Add the onion, garlic, carrots, red chilli, chicken
stock, chick peas, chopped tomatoes, chorizo and sherry.
Stir gently and then cook on the low setting for 5-6 hours. Season to taste.
Pick out the whole chilli and discard.
TIP: 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, peeled and finely chopped
2, peeled and chopped
2 medium, peeled and sliced
1, skin pierced in 7-8 places with
point of a sharp knife
300ml
400g, drained
400g
225g, sliced
100ml
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