1 teaspoon olive oil
6 chicken skinless thigh fillets,trimmed
2 chorizo sausages, thinly sliced
1 brown onion, roughly chopped
1 red capsicum, chopped
1 yellow capsicum, chopped
1 celery stalk, sliced
1 garlic clove, finely chopped
1 tablespoon plain flour
2 cups liquid chicken stock
400g can diced tomatoes
1 teaspoon dried thyme
Pinch of cayenne pepper (according to taste)
2 zucchini, sliced
I can corn kernels
1 cup medium-grain/arborio rice
Chopped parsley or coriander leaves, to serve
Heat oil in a large frying pan over medium-high heat.
Add chicken and cook for 3-4 minutes each side or until just golden.
Transfer to the bowl of a 5.5-litre slow cooker.
Add chorizo to frying pan.
Cook, stirring for two minutes then transfer to slow cooker.
Add onion to frying pan with capsicum, celery and garlic.
Cook, stirring often, for 5 minutes or until softened.
Add flour. and cook, stirring, for 1 minute.
Transfer to slow cooker.
Add stock, tomato, thyme and cayenne pepper.
Stir to combine.
Cover with lid.
Cook on low for 4 hours (or on high for 2 hours).
Stir in zucchini, corn and rice.
Cook, uncovered, on low for a further 1 hour or until chicken and rice are tender.
Season with salt and pepper.
Sprinkle with parsley or coriander and serve.