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Method
Step 1
Preheat a slow cooker on high. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook chicken, in batches, stirring, for 2 mins or until browned. Transfer to a plate. Cook the chorizo, stirring, for 2 mins or until browned. Transfer to the plate with chicken.
Step 2
Heat remaining oil in the pan. Add the onion and garlic and cook, stirring, for 2 mins or until soft. Add capsicum, paprika and cumin and cook, stirring, for 1 min or until aromatic. Add the wine and bring to the boil. Stir in the rice. Transfer to preheated slow cooker. Stir in the chicken, chorizo and stock. Cover and cook for 2 hours on high (or 4 hours on low) or until liquid is absorbed and rice is tender.
Step 3
Transfer the rice mixture to a serving dish.
Serve with sliced black olives and chopped flat-leaf parsley
Swap me: To make this dish without alcohol, swap the wine for extra stock.
On the stove: To make this dish without a slow cooker, bring rice mixture to the boil, then cover and reduce heat to low. Cook for 15 mins or until rice is tender and the liquid is absorbed. Set aside, covered, for 5 mins to rest.
500g Coles Australian RSPCA Approved Chicken Thigh Fillets, cut into 3cm pieces
2 chorizo, coarsely chopped
1 brown onion, finely chopped
2 garlic cloves, crushed
1 red capsicum, seeded, chopped
1 tbs ground paprika
1 tbs ground cumin
1/2 cup (125ml) dry white wine
1 cup (200g) medium-grain rice
1 3/4 cups (435ml) salt-reduced chicken stock
Description
This slow cooker chicken and chorizo rice is a game changer. Give it a go for an easy and delicious dinner.
Method
Step 1
Preheat a slow cooker on high. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook chicken, in batches, stirring, for 2 mins or until browned. Transfer to a plate. Cook the chorizo, stirring, for 2 mins or until browned. Transfer to the plate with chicken.
Step 2
Heat remaining oil in the pan. Add the onion and garlic and cook, stirring, for 2 mins or until soft. Add capsicum, paprika and cumin and cook, stirring, for 1 min or until aromatic. Add the wine and bring to the boil. Stir in the rice. Transfer to preheated slow cooker. Stir in the chicken, chorizo and stock. Cover and cook for 2 hours on high (or 4 hours on low) or until liquid is absorbed and rice is tender.
Step 3
Transfer the rice mixture to a serving dish.
Serve with sliced black olives and chopped flat-leaf parsley
Swap me: To make this dish without alcohol, swap the wine for extra stock.
On the stove: To make this dish without a slow cooker, bring rice mixture to the boil, then cover and reduce heat to low. Cook for 15 mins or until rice is tender and the liquid is absorbed. Set aside, covered, for 5 mins to rest.
