Spanish Slow Cooked Stew
- Dinner
Ingredients
- 4 Chicken Breasts (or pork)
- 2 Mild Chorizo Rings
- 2 Leeks
- 1 Large Onion
- 2 Carrots
- 3 Garlic Cloves
- 2 Cans Chickpeas (or mixed beans)
- 500ml Chicken Stock
- Smoked Paprika
Method
- Finely chop the leeks, carrot onion and garlic and place in the slow cooker first
- Sprinkle the chickpeas uniformly over the veg
- Chop chorizo into rings and place evenly over the chickpea layer
- Dice 4 chicken breasts and season with salt, pepper and smoked paprika
- Pour the chicken stock over all ingredients
Cooking
Cook on high for 4 hours and low for a further 4, stirring regularly.
Serving
Serve in rustic bowls with some crusty bread and sprinkle your herb of choice on top..
Notes
Ideally you’d prep all ingredients the night before and leave in the fridge.