Well here we are at the end of February and there is still a foot of snow in my garden and I don’t think I’ve seen the grass for a whole month! It’s very beautiful but I’m tired of the subzero temperatures and am yearning for warming days.
Every cloud has a silver lining as they say and this winter I’ve really embraced my slow cooking and oven as I make lots of batches of soup and stews for the family. My Spanish friend brought over some wonderful chorizo for me to cook with and so I immediately got to work with this stew. It’s a type of stew that I had many times when I was living in Spain in my early 20s: tomatoes, beans, chicken, chorizo and spices. It’s simple but warms you up on any snowy winter’s day.
Warming Winter Chicken And Chorizo Stew (Slow Cooker)
4 chicken boneless chicken thighs
1 8 inch piece of chorizo, sliced into 1/2 inch pieces
1 large can of organic diced tomatoes
1 medium onion, diced
4 celery stalks, sliced
(You can also add extra vegetables such as carrots or kale)
1 small can of navy or white beans
2 cloves of garlic, minced
1 tsp paprika, or to taste
Sea salt and black pepper
- In a large pan, heat the olive oil. Add the chicken pieces and cook until brown on both sides. The chicken doesn’t need to be cooked through, just brown on each side.
- Add the chicken and all the other ingredients – except for the beans – into your slow cooker.
- Cook on high in the slow cooker for about 4 hours.
- Add the beans and extra spices to taste in the last 30 minutes.
- Enjoy with cooked quinoa or rice