Slow cooked chicken and chorizo.

Ingredients

1kg chicken thigh fillets

1 stick of chorizo

1 onion, sliced

2 sticks of celery, chopped

2 cloves garlic, crushed

One tin of crushed tomatoes

½ cup chicken bone broth

Some pink rock salt

1 tsp thyme

1 tsp paprika

½ cup tapioca flour

Coconut oil for browning

Method.

Coat chicken thigh fillets in tapioca flour. Heat coconut oil in frypan and add chicken. Brown each side then transfer to slow cooker. Add chorizo to pan and brown, then add to slow cooker. Next brown the onion (you may need to add more oil at this stage). Remove and add to slow cooker. Add celery, tomatoes, garlic, thyme, salt and paprika and bone broth. Add a little left over tapioca flour to thicken sauce and add mixture to slow cooker. Cook for 5-6 hours on low. I always add some broccolini stems for the last 20 mins of cooking- you could add frozen peas as well.