CHEF'S DELIGHT: Slow cooker chicken & Chorizo
- Recipe by Paula Heatley -
INGREDIENTS
Four chicken breasts diced
50g chorizo
One onion, diced
Two cloves of garlic, crushed
1tsp dried thyme
Two roasted red peppers (from a jar is fine)
Salt & pepper
250g dried orzo
800ml chicken stock
METHOD
In a pan fry off the chicken and chorizo until lightly browned then add to the slow cooker.
In the same pan, fry off the garlic and onion for about two minutes and add them to the chicken.
Chop up the red peppers and add them in, season with thyme salt and pepper.
Add the chicken stock, just enough to cover the chicken. The remainder can be kept for when you add the orzo.
Now cook the chicken on high for three hours or low for five hours; then add the orzo and 700ml of stock. Give it a stir and allow to cook until the orzo is soft and the stock is nearly all absorbed.
Serve and enjoy.
ABOUT THE CHEF
Paula Heatley is a mother of four, who loves to cook and bake for her family. She set up an Instagram page ‘paulas family kitchen’ featuring her recipes to share with people.
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