Ingredients

· 8 chicken thighs

· 2 eggs whisked

· 1 cup flour

· 1 pinch paprika

· 1 pinch salt and pepper

· 1 teaspoon onion powder

· 1 teaspoon cayenne pepper

· 1 splash olive oil

· 2 diced potatoes

· 1 cup pitted black olives

· 1 sliced chorizo sausage

· 4 roasted red capsicums

· 300 g canned tomato salsa mix

· 300 ml water

Method

Heat the oil in a non-stick pan. Mix paprika, salt, pepper, onion powder and a pinch of cayenne pepper through the flour. Egg wash the chicken and then coat it in the spiced flour. Sear chicken for a few minutes each side until browned. Remove from the heat. Put potatoes in the bottom of a slow cooker, followed by chicken, olives, chorizo and chopped capsicum. Combine the tomato salsa mix and water. Pour over the dish, cover and leave on low heat for about six hours. Serve with green beans and crusty bread.