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- 8 chicken thighs
- 2 beaten eggs
- 1 cup plain flour
- 1 pinch of paprika
- 1 pinch of salt and pepper
- 1 teaspoon onion powder
- 1 teaspoon of cayenne pepper
- 1 splash of olive oil
- 2 new potatoes with diced skin
- 1 cup pitted black olives
- 1 chorizo sliced
- 4 roasted red peppers, sliced
- 300 g canned tomato supreme
- 300 ml of water
Heat oil in large nonstick skillet.
Mix the paprika, salt, pepper, onion powder and a touch of cayenne pepper through the flour.
Egg wash the chicken and then cover with the spiced flour.
Brown the chicken for a few minutes on each side until golden. Get away from the heat.
Place the potatoes in the bottom of the slow cooker, followed by chicken, olives, chorizo, and bell pepper.
In a mixing jar, combine the tomato sauce and water. Pour over the plate, cover and leave to simmer for 6 hours.
Serve with green beans and crusty bread.
- 1 slow cooker
- 1 pitcher
You don't need a slow cooker to do this. If you use a saucepan, just keep an eye on it to make sure the bottom doesn't burn.
Tomato Supreme is a canned product from Edgell. You can substitute canned diced tomatoes.
I remove the skin from the chorizo before cooking, it keeps its shape well.
This dish is smooth in heat. To add heat, stir a little extra cayenne pepper with the tomato and water before adding it.
This heats up well.
The Best Recipes team has changed the cook time to 6 hours after observing user comments on this recipe.
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Casserole Chorizo Pepper Chicken