Chicken and chorizo in a rich tomato sauce with a subtle warmth, this slow cooker dish is perfect for a cold winter night served with rice or tortillas and salad and a dollop of soured cream. My love of Mexican food is no secret and I am constantly thinking of new recipe ideas whether it is adapting traditional recipes or using Mexican flavors to come up with yummy dishes of my own. My Chicken and Chorizo Stew is by no means traditional, it just borrows some delicious Mexican flavours to make a comforting and tasty dish.
There are always chicken thighs in my freezer and chorizo in my fridge. I love chicken thighs because they have so much flavour. I must admit I always prefer leg and thigh meat on a roast chicken, breast is very tasty but has nothing on thigh meat in my option. Thighs are also great in slow cooker dishes because they don’t dry out as easily as breast meat can.
With the chorizo, I am lucky that my parent’s often bring me a delicious ring back from their trips to Fuerteventura. You can buy a normal or spicy chorizo, so buy whichever you fancy. The rings to tend to have a papery covering to make sure you peel this off before you cut it up.
Even though I have quite a collection of chile powders, I realise that not everyone does. So with this recipe I have tried to keep it to chile powders and flakes that I have seen in supermarket. If you still can’t find them, it isn’t the end of the world and you can just substitute it with any chile powder you have, just use less if it is hot and more if it is very mild. I love to use Mexican oregano because it has a citrus flavour but again, if you don’t have this normal oregano will be great.
As I haven’t browned the chicken off before adding it to the slow cooker, the chicken will shred really easily and become almost part of the sauce. If you would prefer the chicken to remain in chunks, either skip the shredding step or cut the chicken up and brown it at the same time as the chorizo. As with most dishes, you can adapt this to your tastes.
500g chicken thighs, deboned and skinless
400g tin chopped tomatoes
3 garlic cloves
1 tbsp tomato puree
1 tbsp oregano
1 tsp paprika
1 tsp ancho chile flakes
½ tsp chipotle chile powder
½ tsp garlic powder
¼ tsp black pepper
1 tsp sea salt
1 tbsp cornflour mixed with 2 tbsp water
- Cut the chorizo in half and then slice into half moon shapes and fry either in a dry pan or in your slow cooker basin on the hob (you’ll know if your slow cooker has this function). You just want the chorizo to get slightly browned and release its oil
- De-seed and slice the peppers length ways. Add them to your slow cooker along with the tinned tomatoes, garlic and water and stir everything together
- If they aren’t already, debone your thighs and remove the skin. Even if I buy them ready prepared I always check them over to trim of any excess fat, remove any veins and check for any small bones that may have been missed
- Sprinkle both sides of the chicken thighs with the oregano, paprika, chile flakes, salt and pepper and then lay them on top of the slow cooker
- Cook for 4 hours on high or 6 on low before removing the chicken. Shred the chicken before adding back to the slow cooker and stirring everything together
- If you want the sauce to thicken, add the cornflour and water mix and stir through
- Cook for a further 30 mins and serve either with rice or salad and tortillas and a dollop of soured cream
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