|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 23g||9%|
|Dietary Fiber 9g||31%|
|Total Sugars 9g|
|Vitamin C 30mg||151%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This rich and flavorful entrée is perfect served over hot rice. The combination of spicy sausage, chicken, tomatoes, artichoke hearts, and olives is both festive and bold and uses foods you can simply find at any grocery store. Easily made in your slow cooker, you don't have to do a thing once the food is in the appliance.
Chorizo is a Spanish is a fatty sausage, and very flavorful. Sauté the onions and garlic in the drippings left in the pan after you have browned the chorizo. They will turn a beautiful yellow-orange color and soak up the flavor of the sausages.
Serve this fabulous recipe over hot cooked brown rice. Pair it with a green salad tossed with feta cheese and some sliced porcini mushrooms, or our favorite pears and greens salad, along with a nice glass of Spanish or Portuguese red wine.
1/2 pound chorizo sausage, chopped
2 onions, chopped
4 cloves garlic, chopped
2 1/2 pounds boneless, skinless chicken thighs
2 (14-ounce) cans diced tomatoes with roasted garlic
1 teaspoon dried oregano leaves
1/4 teaspoon freshly ground black pepper
1 (6-ounce) can tomato paste
1 (14-ounce) can artichoke hearts, drained and chopped
1 (4-ounce) can sliced black olives, drained
Cooked rice, optional, for serving
Gather the ingredients.
In a medium saucepan, cook the chorizo until some of the fat has rendered. Set the chorizo aside.
Cook the onions and garlic in the pan drippings until almost tender, about 4 minutes.
Combine the sausage, onions, garlic, pan drippings, chicken, tomatoes, oregano, pepper, and tomato paste in a 4-quart crock pot; mix well.
Cover the slow cooker and cook on low for 7 to 9 hours or until the chicken is thoroughly cooked to 165 F on a meat thermometer. Stir in the artichoke hearts and olives and cook on low for 10 to 15 minutes longer. Serve over cooked rice if desired.