Wednesday, February 9, 2011

One pot Spanish chicken with chorizo and patatas bravas - slow cooker recipe

Did we have too much of the cooking wine?
No, just taken at speed, I'm afraid.
Oh this was very, very good. Thanks to Marianne at Big Greedy for this fabulous recipe which I adapted for the slow cooker. Once again, some of my so-called adaptation was actually due to not reading the recipe very carefully but did we care? Not after tucking into this little lot!!!

Ingredients for 4: (with leftover chicken but not spuds)

1 (ideally free-range) chicken
(I always get mine reduced and freeze them)
1 lemon
1 onion
3 tsps paprika
6 cloves of garlic, thinly sliced
About 15-20 thinly cut slices of chorizo or other spicy cured sausage
4 medium potatoes, cut into bite-size chunks
2 tins of plum tomatoes, chopped (you're supposed to drain them - I forgot but I think it would be even nicer if you did)
2 big splashes white wine
2 splashes olive oil


Put the chicken in your slow cooker. This is an oval slow cooker with 6 L/ 6 quart capacity job. Sorry! You could probably adapt this to make with chicken thighs.

Stuff the cavity with half the lemon, a 2 cloves of the garlic, half the onion, half the lemon and about 5 slices of chorizo. Eat a slice of chorizo for quality control.

Snip the skin on the breast of the chicken on both sides near the neck end and, using your fingers or a spoon, create a cavity under the skin. Push most of the rest of the chorizo and garlic slices underneath the skin and spread out well. Do the same on the legs if you don't find it too fiddly or just lay some more chorizo on top of the legs.

Turn the potatoes and tomatoes together in a bowl before tipping down into the space around the chicken. Cover everything with the paprika and some ground black pepper. Don't add salt until after cooking as there's quite a bit in the choizo. Drizzle the wine over the top of everything. Cook on High for 4-5 hours or on Low for 7-8. Check the chicken juices run clear before guzzling with enormous greed. A green salad would be a great accompaniment.


This was a great way to jazz up chicken and, although it sounds involved, really only took 15 minutes to put together. The flavours were sunny and gutsy. Ours needed a little salt adding at the end but nothing major. I wanted to throw in some black olives but didn't have any about, sadly. This would be fun to share with friends with maybe a few other Spanish dishes thrown in. I'd suggest some but my knowledge of Spanish cuisine is poor so it's up to you knowledgeable readers!.


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