Spanish Chicken with Capsicums
2 Tablespoons olive oil
6 thigh chicken cutlets, fat and skin removed
2 red onions, sliced
3 cloves garlic, crushed
1 1/2 teaspoons smoked paprika
1 red capsicum, seeds removed, sliced
1 yellow capsicum, seeds removed, sliced
1/4 cup white wine
1/2 cup tomato passata
1/3 cup pitted kalamata olives, sliced
6 artichoke hearts, quartered
1/3 cup chopped fresh parsley
1. Heat half the oil in a large non-stick frying pan. Cook chicken in batches until brown. Transfer to slow cooker.
2. Heat remaining oil and cook onions for 2-3 minutes or until softened. Add garlic, paprika and capsicum and cook, stirring for 1 minute. Add to slow cooker with white wine and tomato passata. Cover and cook on high for 3-4 hours or low for 6-7 hours.
3. Stir in olives, artichokes and parsley just before serving.
4. Serve chicken with crusty bread.