SLOW COOKER IN SPANISH RECIPES

Name: Slow-cooker Spanish chicken
Prep time: 15 min
Cook time: 6 h 20 min
Total time: 6 h 35 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 Spanish onion, halved and sliced; 12 large bone-in chicken thighs, skin removed; 225g pack chorizo picante, thickly sliced; pack of 3 mixed colour peppers, cut into chunks; 150g (drained weight) pitted Spanish pimento stuffed green olives; 300ml dry white wine (serve the rest of the bottle with the meal); 300ml chicken stock; 1 tbsp tomato purée

SLOW COOKER SPANISH CHICKEN RECIPE - BBC GOOD FOOD

Slow cooker Spanish chicken recipe - BBC Good Food image

This slow-cooked stew is packed with Mediterranean flavour from chorizo, olives, tomatoes and peppers. The meat will fall off the bone – mop up the sauce with bread

Provided by Sara Buenfeld

Categories Dinner, Main course, Supper

Total Time 6 hours 35 minutes

Prep Time 15 minutes

Cook Time 6 hours 20 minutes

Yield 6

Number Of Ingredients 9

Ingredients

2 tbsp olive oil
1 Spanish onion, halved and sliced
12 large bone-in chicken thighs, skin removed
225g pack chorizo picante, thickly sliced
pack of 3 mixed colour peppers, cut into chunks
150g (drained weight) pitted Spanish pimento stuffed green olives
300ml dry white wine (serve the rest of the bottle with the meal)
300ml chicken stock
1 tbsp tomato purée

Steps:

Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.
Tip into the slow cooker pot (we used a 6.5-litre model), then fry 12 large bone-in skinless chicken thighs and 225g thickly sliced chorizo picante in the same pan until starting to colour – you will need to do this in two batches.
Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.
Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.
Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.

Nutrition Facts : Calories 447 calories, FatContent 27 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 4 grams fiber, ProteinContent 34 grams protein, SodiumContent 2.9 milligram of sodium

SLOW-COOKER SPANISH CHICKPEA SOUP RECIPE - EATINGWELL

Slow-Cooker Spanish Chickpea Soup Recipe - EatingWell image

This easy soup recipe is inspired by cocido, the hearty stew of assorted meats, chickpeas and vegetables considered a national dish of Spain. Each region, family and restaurant has its own variation, but this slow-cooker soup has enough meat to satisfy the carnivores and enough vegetables to make it healthy. Ask for a 4-ounce slab of Serrano ham or prosciutto at your deli counter instead of buying slices. If you don't have a 6-quart (or larger) slow cooker, opt for the stovetop variation instead.

Provided by Bruce Aidells

Categories Healthy Saffron Recipes

Total Time 5 hours 15 minutes

Number Of Ingredients 17

Ingredients

1 pound dried chickpeas
6 chicken drumsticks (about 2 pounds), skin removed
1 (4 ounce) piece Serrano ham or prosciutto, cut into 1/2-inch cubes
4 ounces Spanish-style chorizo, cut into 1/2-inch rounds
8 baby red potatoes, scrubbed and halved
1 large leek, white and light green parts, halved and thinly sliced (see Tip)
2 medium carrots, cut into 1/2-inch chunks
2 stalks celery, chopped
3 large cloves garlic, minced
2 bay leaves
1 tablespoon chopped fresh oregano
1 tablespoon smoked paprika, preferably Pimentùn de la Vera
½ teaspoon saffron threads or 1/4 teaspoon powdered saffron
6 cups low-sodium chicken broth or stock (or Slow-Cooker Chicken Stock, see associated recipe)
½ medium cabbage (about 1 pound), cored and cut into 8 wedges
Ground pepper to taste
½ cup chopped fresh parsley

Steps:

Soak chickpeas in enough cold water to cover them by 2 inches for at least 12 hours and up to 1 day.
Place chicken in a 6-quart (or larger) slow cooker. Drain the chickpeas and add along with ham (or prosciutto), chorizo, potatoes, leek, carrots, celery, garlic, bay leaves, oregano, paprika and saffron. Bring broth (or stock) to a boil in a saucepan, then pour it into the slow cooker. Cook on High for 4 hours.
Transfer the chicken to a clean cutting board. Nestle cabbage into the soup, cover and cook until it is tender, about 30 minutes. Discard the bay leaves. Remove the chicken from the bones and stir it back into the soup; season with pepper. Serve sprinkled with parsley.

Nutrition Facts : Calories 469.3 calories, CarbohydrateContent 49.2 g, CholesterolContent 98.7 mg, FatContent 14.8 g, FiberContent 13 g, ProteinContent 38.3 g, SaturatedFatContent 3.8 g, SodiumContent 732.9 mg, SugarContent 9.8 g

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This slow-cooked stew is packed with Mediterranean flavour from chorizo, olives, tomatoes and peppers. The meat will fall off the bone – mop up the sauce with bread
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Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.

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