When life gets busy it's nice to be able to have a tasty, home-cooked meal waiting for you at the end of the day. A slow-cooker is the perfect way to have dinner all ready for you. I definitely think I use my slow-cooker more in the winter, I guess when it's warm out a salad is our go-to quick meal, and when it's cold outside a soup or stew hits the spot.
I found this recipe in a cookbook and thought it sounded tasty, with the warm, mexican inspired flavours. In order to prevent over-cooking the chicken the recipe suggests chilling all of the ingredients, so that when you start the slow-cooker in the morning everything is really cold. It seemed like a good tip, because it turned out great. We both really enjoyed it. I loved the trace of cilantro flavour and the chicken was so tender. We had our stew with some tortilla chips, but you could also serve it with rice.
Chicken & Chorizo Stew
- 2 tbsp oil
- 2-3 medium sized onions, minced
- 8 cloves of garlic, minced or pressed
- 1/4 tsp salt
- 3 lbs boneless, skinless chicken thighs cut into large pieces (about 9)
- 2 cups chicken stock
- 1 15oz. can of diced tomatoes
- 8 oz. chorizo cut into 1/2" pieces
- 1/3 cup minute tapioca
- 1-3 tbsp minced chipotle chiles in adobo sauce (depending on how spicy you want it)
- 1 tbsp brown sugar
- 2 cups frozen corn, thawed
- 2 cups black beans, drained and rinsed
- 1/4 cup fresh cilantro, minced
- salt & pepper
Heat the oil over medium heat. Cook the onions, garlic and 1/4 tsp salt until the onions are softened and lightly browned. Transfer the onion mixture to the slow-cooker and add the chicken stock, tomatoes, chorizo, tapioca, chipotle and brown sugar. Stir all the ingredients together (except the chicken) and refrigerate overnight. Prepare the chicken and store it in a separate bowl in the fridge.
In the morning, stir the chicken into the slow-cooker and cook on low heat for 7-9 hours (or high heat for 4-5 hours), until the chicken is tender. When you get home from work, tilt the slow-cooker to one side and skim off as much fat from the surface as you can. Stir in the corn, beans and cilantro and allow to cook for about 15 minutes. Season with salt & pepper to taste then serve.
Adapted from The Best Make Ahead Recipes by America's Test Kitchen.