Spanish chicken

Author: Rebecca Johnston

Photographer: Carolyn Robertson

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Serves: 6

Time to make: 4 hrs 10 mins

Hands-on time: 10 mins

Ingredients

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900g skinless chicken breasts and/or chicken drumsticks, skin removed (we used 450g each)
1 teaspoon crushed garlic
1 ½ cups hot, salt-reduced liquid chicken stock
2 carrots, scrubbed, chopped
1 red capsicum, chopped
400g can diced tomatoes
400g can cannellini beans, drained, rinsed
1 ½ cups halved new potatoes
1 teaspoon sweet paprika
1 teaspoon dried oregano
½ cup reduced-fat sour cream

Instructions

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1 Trim fat from chicken and cut in bite-sized pieces.

2 Place in the slow cooker with all the ingredients except sour cream. Stir well. Cook on high for 4 hours or on low for 7-8 hours. Season to taste with salt and pepper. Stir through sour cream 20 minutes before serving.

Serving suggestion

Serve immediately, with parsley and brown rice.

Variations

Make it gluten free: Use gluten-free stock and check paprika and sour cream are gluten free.

Nutrition Info (per serve)

Calories 294 cal

Kilojoules 1230 kJ

Protein 38 g

Total fat 8 g

Saturated fat 3 g

Carbohydrates 15 g

Sugar 5 g

Dietary fibre 5 g

Sodium 430 mg

Calcium 90 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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