ounces spanish chorizo or 4 ounces sopressata, cut into 1/2-inch dice
NUTRITION INFO
Serving Size: 1 (314) g
Servings Per Recipe:
4
AMT. PER SERVING% DAILY VALUE
Calories: 800.1
Calories from Fat 547 g68 %
Total Fat 60.8 g93 %
Saturated Fat 16.4 g82 %
Cholesterol 222.3 mg
74 %
Sodium 1596.9 mg
66 %
Total Carbohydrate
11.6 g
3 %
Dietary Fiber 2.7 g10 %
Sugars 4.8 g19 %
Protein 50.1 g
100 %
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DIRECTIONS
Heat oil in a large skillet over medium-high heat. Sprinkle the chicken evenly with salt and pepper. Add the chicken to the skillet, in batches, if necessary, and brown on all sides. Transfer the meat to the insert of a 5- to 7-quart slow cooker.
Add the onions, garlic, bell peppers, paprika and thyme to the skillet and saute until soft, 7-8 minutes.
Deglaze the pan with the vinegar and broth, scraping up any browned bits from the bottom of the skillet. Add to the slow cooker, along with the chorizo, and stir to combine. Cover and cook on low for 7 to 8 hours (or on high for 3 to 4 hours), until the chicken is tender and cooked through.