1) season chicken with salt & pepper.
2) heat 1 tbs of olive oil in pan, add onion and fry gently for ~5 minutes until beginning to color. stir in the garlic, celery, thyme, chili powder, and ginger. cook for ~1 minute. transfer mixture to the ceramic cooking pot and turn the slow cooker to high.
3) heat the remaining 1 tbs olive oil in the pan, add chicken pieces and fry briefly until lightly browned. add the chicken to the ceramic pot with the gammon/bacon cubes.
4) add the tomato paste and tabasco sauce to the stock and whisk together. pour into the slow cooker, cover with lid, and cook on high for 1.5 hours.
5) sprinkle the rice into the pot and stir to mix. cover and cook on high for 0.75-1 hours, or until the rice is almost tender and most of the stock has been absorbed. check toward the end of cooking time and add a little extra hot stock or water if the mixture is dry.
6) stir in the chorizo and cook on high for an additional 15 minutes, or until heated through. stir in the chopped parsley, then taste and adjust the seasoning. turn off the slow cooked and leave standing for 10 minutes. stir with a fork to fluff up the rise. serve garnished with chopped, fresh parsley.
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|Serving Size: 1 Serving (309g)|
|Recipe Makes: 6|
|Calories from Fat: 240 (46%)|
|Amt Per Serving||% DV|
|Total Fat 26.6g||35 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 57.3mg||18 %|
|Sodium 934.6mg||32 %|
|Potassium 502.3mg||13 %|
|Total Carbohydrate 47.8g||14 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 44.9g|
|Protein 21.7g||31 %|
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Calories per serving: 522
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