Aww, thanks guys! That nearly choked me up!! I'd only popped on here to leave a recipe and I spotted both your lovely comments.
So kind!
CHICKEN WITH CHORIZO FOR THE SLOW COOKER - Serves 4
4 Syns per serving
6 skinless chicken thighs
220g chorizo, diced - 13 Syns
1 red onion, thinly sliced
2 small leeks, thoroughly washed and thickly sliced
1 tsp. ground coriander
1 tsp. dried thyme
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
2 cloves of garlic, crushed
400g can chopped tomatoes
100ml chicken stock
4 tbsp. sherry - 1.5 Syns
Pre-heat the slow cooker, if necessary.
If you like, you can brown the chicken off on all sides, in a pan sprayed with Frylight. I never bother.
Put the thighs in the bottom of the slow cooker.
Put the chorizo pieces into a non-stick pan and cook until crisped up and all the oils have been released. Chorizo is just about the only ingredient I pre-cook before adding to the slow cooker.
Tip the chorizo, minus the oils, on top of the chicken in the slow cooker.
Just because the chorizo oil is there, you can cook the onion and leeks in the oils for a while, before adding to the slow cooker.
Stir the coriander, thyme, peppers and garlic into the slow cooker.
Add in the tomatoes, chicken stock and sherry and season with black pepper. if you wish to add any salt, take care because of the chorizo, which can be quite salty.
Make sure everything is mixed together.
Cook on Low for 6-8 hours or on High for 4 hours.
Gorgeous served with mash and lots of crunchy veg.
This is a take on a recipe by a lady called Abbe.