Spanish chicken

Author: Rebecca Johnston

First published: Jul 2011

Serves: 6

Time to make: 4 hrs 10 mins

Hands-on time: 10 mins

Total cost: $27.00 / $4.50 per serve

(at time of publication)

Ingredients

More weights & measures

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

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 294cal

Kilojoules 1230kJ

Protein 38g

Total fat 8g

–Saturated fat 3g

Carbohydrates 15g

–Sugars 5g

Dietary fibre 5g

Sodium 430mg

Calcium 90mg

Iron 3.5mg

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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