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Light, smoky chicken and chorizo stew with peppers



Serves: 4 


1 glug olive oil

4 chicken thighs (with or without bone)

1 small red onion, chopped

1/2 long, sweet pepper, chopped (any variety)

1/2 orange pepper, chopped

100g chorizo, chopped

2 garlic cloves, chopped

1 (400g) tin chopped tomatoes

1 chicken stock cube

200ml boiling water

1 tablespoon smoked paprika

1 tablespoon dried oregano

1/2 tablespoon dried basil

1 squirt Woodsmoke or HP smokey BBQ sauce

1 squirt tomato puree

1 (400g) tin cannelini beans



Prep:20min  › 

Cook:2hr  ›  Ready in:2hr20min 


Heat up a wide, deepish pan with olive oil and fry the chicken until crispy on a medium heat (don't worry about it being cooked too much, it'll be stuck in the oven later and will be perfectly fine!) and put aside.

With the oil left in there (add a little more if it's looking a little dry) fry the onions on low until just beginning to go translucent, add your peppers and chorizo until they start to go soft, leave the garlic till last so it doesn't burn and just gets lightly fried.

Add the tomatoes, dilute your stock cube in the water and add that too. Add the herbs and spices, BBQ sauce, tomato puree and beans, and leave to simmer for about 10 minutes on a medium-low heat.

Place the chicken in the sauce (don't worry about covering it) and leave for 5 minutes, then turn, leaving for a further 5 minutes to cook in the juices.

Put everything in a big pot (or a casserole dish it doesn't really matter as long as it's big enough and has a lid!) and leave for as long as you like. I left mine for about 1 hour and a half and was lovely. This tastes even nicer the day after!


Cook's note


Serve one piece of chicken each with a good helping of sauce with thinly sliced ciabatta bread or rice. Be careful of bones, especially when cooking for children; there's sometimes a little bone that manages to hide in the thigh along with the big one in the middle! I'd recommend using boneless if cooking for the whole family!




chicken 1.jpg

Edited by Oak
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Slow cooker butter chicken



Serves: 6 


2 tablespoons butter

2 tablespoons vegetable oil

4 large skinless, boneless chicken thighs, cut into bite-sized pieces

1 onion, diced

3 cloves garlic, minced

2 teaspoons curry powder

1 tablespoon curry paste

2 teaspoons tandoori masala

1 teaspoon garam masala

175g tomato puree

15 green cardamom pods

1 (400ml) tin coconut milk

200g natural yoghurt

salt to taste



Prep:30min  › 

Cook:6hr  ›  Ready in:6hr30min 


Heat the butter and vegetable oil in a large frying pan over medium heat. Stir in the chicken, onion and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala and tomato puree until no lumps of tomato puree remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk and yoghurt. Season to taste with salt.


Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.



slow cook chicken.jpg

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