Chicken Arrabiata

INGREDIENTS

• 1.2kg chicken thighs, bone in, skin on
• 1 ½ tsp. salt
• 2 tbsp. olive oil
• 1 brown onions, finely diced
• 5 cloves garlic, chopped
• 1 red capsicum, roasted and diced
• 2 long red chillies, sliced
• 400g tin crushed tomatoes
• 300ml chicken stock
• 2 bay leaves
• Pinch of smoked paprika
• ¼ tsp. freshly ground black pepper
• ½ bunch parsley, chopped

DIRECTIONS

1. Season the skin side of the chicken thigh fillets with salt and pepper.
2. Heat a large pan on a medium heat. Add the olive oil. Place the thigh fillets, skin side down into the pan. Leave the thigh fillets in the pan until the skin is golden brown. Turn the chicken thigh fillets and brown the other side. Remove from the pan.
3. Add the onion and garlic to the pan and sauté until the onion has softened.
4. Add the diced red capsicum, sliced chillies, crushed tomatoes, chicken stock, bay leaves, smoked paprika and black pepper.
5. Turn the heat off and pour the sauce into the slow cooker bowl.
6. Place the chicken thigh fillets, skin side up into the slow cooker bowl. Place the lid on the slow cooker.
7. Press ON/OFF. Press PROGRAM. Adjust the time to 2 hours. Press SELECT/START to confirm. Adjust the temperature to HIGH. Press SELECT/START.
8. The slow cooker will beep when the function is complete. The slow cooker will automatically switch to WARM at completion or until ON/OFF is pressed to cancel.
9. Remove the chicken and spoon the sauce over the chicken. Sprinkle the chicken with the chopped parsley.
10. Serve with pasta.