Recently we took a trip to Tenerife which is one the Spanish islands. I have been to Spain before but not to any of the islands. I know the Spanish love their cold meats. My son Ted, who is now 11, loves any cold meat especially chorizo. I knew going on holiday to this country would mean it was sold on every street corner. Thankfully I was not wrong.
At the end of the holiday we had these ingredients left in the cupboard and fridge. So I decided to make this delicious dinner. Obviously I didn’t have a slow cooker so it I did bake this in the oven. If you want that recipe then let me know and I will write it for you. Although it was very tasty the slow cooker was so easy to cook. We loved this one even back on British soil and we hope you enjoy it too wherever you are in the world!
Do you cook on holiday and if so what’s your favourite dish to cook? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Grater
- Stirring spoon
Ingredients
- Chicken legs and thighs x 600g+
- Chorizo x 100g
- Onion x 1
- Carrot x 1
- Tomatoes x 1 400g tin
- Ground ginger x 2 tsps
- Dried mixed herbs x 2 tsps
- Tomato puree x 1 tbsps
- Honey x 1 tbsp
- Chicken stock or water x 100mls
- Salt and pepper to taste
- Spinach x 2 handfuls
Method
- Peel, slice and dice the onion.
- Now peel and grate the carrot.
- Pour the tinned tomatoes into the slow cooker pot.
- Next pour the chicken stock or water into the tin and pour out the excess tomato juice in the tin.
- Add in the onions, carrots, ginger, dried mixed herbs, tomato and honey.
- Now add in the chorizo.
- If you want to you an remove the skin from the chorizo.
- With a knife score down one side of the chorizo.
- Then peel the skin from it.
- Slice and dice the chorizo and add it to the pot.
- Stir these ingredients together.
- Place the chicken on top of the sauce.
- Put the lid on the pot and turn onto high for 3 – 4 hours or low for 7 – 8 hours.
- Once the juices run clear from the chicken remove it from the pot.
- Leave the chicken to cool.
- Once cooled take the skin off and eat it or discard it.
- Next shred the chicken from the bones with a fork.
- Remove the bones and either keep them for another recipe or discard them.
- (Don’t eat them!)
- Put the shredded chicken back into the pot and add in the spinach.
- Let the spinach wilt down.
- Once it’s wilted into the sauce serve with rice or a side of your choice.
- Then enjoy.
Slow Cooker Shredded Chicken and Chorizo was a great dish at home and abroad. It was easy to prepare and cook. We ate with rice for our dinner but I had it with pasta the next day. Both were equally as delicious. All of the ingredients in this dish are freezable so you can make double and freeze the leftovers. You could also make this meal in advance and heat it up when you want to eat it. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 