Chicken casserole – Spanish-style

Instructions

1 Preheat the slow cooker. Soak the dried chilli in boiling water for 10 min to soften, then drain and chop.

2 Meanwhile, heat a non-stick frying pan, then add the olive oil. Add the onion and garlic and cook for 5–6 min until softened. Add the chorizo, then cook for 2 min. Add the chicken and cook for about 5 min until browned – spray with oil if needed.

3 Put the chicken mixture in the slow cooker. Add the chilli, peppers, mushrooms, carrots, paprika, turmeric and thyme or oregano. Mix the tomato purée with the stock, wine and ½ cup water, then add to the slow cooker and stir. Cover and cook on high for 3 hr or on low for 5–6 hr.

4 About 20 min before the end of the cooking time, cook the rice according to the pack instructions. Drain, then add to the pot with the peas and olives and cook for a further 10 min. Serve garnished with extra herbs.