This slow cooked soup is just what you need on a cold winters day.
Spicy chorizo, melt in the mouth chicken surrounded with strands of peppers and onion. The sauce has the zing of paprika, tomatoes and the sweetness from orange juice and cinnamon. All those great warming flavours topped with creamy feta and spring onion.
This is the dish slow cookers are made for, 15-20 minutes of chopping and browning first thing, leave it to do it’s thing for 8 hours. Once it’s finished cooking you just need to take the chicken out, which will helpfully fall off the bones and serve.
As well as being an amazing hearty soup, it’s also good as a stew with either baked potatoes or brown rice.
To make it you’ll need:
- 2 peppers, deseeded and sliced
- 2 red onions, sliced
- 3 cloves of garlic, chopped
- 6 chorizo style sausages, skinned
- 4 chicken thighs, on the bone, skin on
- 2 tins of chopped tomatoes
- 1/2 cup orange juice
- 1 tsp cinnamon
- 2 tsp smoked paprika
- 1 tsp oregano
- Setup your slow cooker near your hob, you’ll be browning the ingredients and adding to the slow cooker pan as you go.
- First heat about 1 tbsp of oil in a frying pan on a medium heat. Once heated up add the peppers, onions and garlic. Cook for a couple of minutes until they start to soften. Then add to the slow cooker.
- Now turn up the heat and add the chicken. The pieces just needs to be sealed on or sides, not cooked through. As a guide they’ll need 30 seconds to a minute on each side. Once sealed add to the slow cooker.
(Depending how big your pan is and how much you enjoy multitasking you can also add the sausages with the chicken or add after)
- For the sausages add to the pan and breakup as it browns, brown on all sides.
- While the sausages cook add the tomatoes to the slow cooker and half fill on of the tins with water. Once the sausages are done turn off the heat, now add the water to the pan to absorb all the good bits left in the pan.
- Now add this and the remaining ingredients to the slow cooker and stir through.
- Now switch the slow cooker on low and leave for 6-8 hours. The longer the better.
- Once it’s cooked remove the chicken and remove the skin and take the meat off the bones. It should just fall off so make sure to check for bones etc.
- Shred or chop the chicken and put back in the sauce.
It’s now ready to serve or put in a container in the fridge to reheat for lunch.
I like to serve it with some warmed pittas and sprinkle some crumbled feta and chopped spring onions over the top.