Succulent chicken legs and Chorizo in rose wine, with a sweet tomatoe stock.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 10 minutes
    • Spanish

    Cadiz Chicken

    Recipe Information

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    2 x 510g Packs Ashfield Farm Chicken Leg Quarters

    1 x 100g pack Sonetta

    Spanish Chorizo Slices

    1 x Quixo chicken stock cube

    1 x large onion - peeled and sliced

    3 x cloves garlic - peeled and halved

    1 x 400g tin Sweet Harvest Chopped tomatoes

    500ml Toro Loco Rose wine

    1 x teaspoon Stonemills dried mixed herbs

    Salt and black pepper

    A little Solesta olive oil

    A little plain flour


    Dust the chicken leg quarters with a little flour, salt and pepper.

    Slice the chorizo slices into strips.

    In a large frying pan heat a little oil and brown the chicken, transfer to the slow cooker, fry the onion for a few mins in the same frying pan to colour, then add the chopped tomatoes, chorizo, wine, herbs , garlic and crumbled stock cube - bring to the boil and pour over the chicken.

    Cook the casserole as instructions on your slow cooker.

    Approx 4/6 hours on high or 8/10 hours on low.

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