Ingredients
The following ingredients have 6 Servings
- 2 tablespoons canola oil
- divided
- 1 large (4-pound) chicken
- cut into 8 pieces
- 2 onions
- diced
- 4 cloves garlic
- crushed
- 2 inch piece fresh ginger
- peeled and crushed
- 5 ounces chorizo
- diced
- 1 teaspoon ground cinnamon
- 1 red pepper
- cored and sliced
- 1 yellow pepper
- cored and sliced
- 20-ounce butternut squash
- peeled and cut into large cubes
- 13 ounces canned cherry tomatoes
- 15 ounces chicken broth
- Sea salt and freshly ground black pepper
Instruction
- Place a casserole dish or Dutch oven over a medium heat
- Pour in one tablespoon of canola oil
- Once hot, sear each side of the chicken pieces until golden brown then remove to a plate
- Pour the other tablespoon of canola oil in the pan and stir in the onions, fresh ginger and garlic
- Cook for two minutes then stir in the chorizo, cinnamon, peppers and butternut squash
- Cook while stirring for 3 minutes
- Return the chicken pieces to the dish and stir well
- Pour in the tomatoes and chicken broth
- Season with sea salt and freshly ground black pepper, and stir well
- Cover and cook for 90 minutes over low heat
- **To make this in a slow cooker, brown the chicken and peppers, and place into the crock of a slow cooker along with the rest of the ingredients
- Cook on high for 4 hours or low for 6
