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Nutrition info

AmountPer serving
  • Calories205
  • Protein46 g
  • Fat18 g
  • Saturated fat4 g
  • Carbohydrates16 g
  • Fibre4 g
  • Sugars8 g
  • Cholesterol178 mg
  • Sodium1306 mg
% Daily ValuePer serving
  • Potassium28
  • Calcium8
  • Iron34
  • Vitamin A12
  • Vitamin C24
  • Vitamin B634
  • Vitamin B1222
  • Folate14
  • Magnesium
  • Zinc30
Food prep tip

Saucy Spanish Chicken with Green Olives

  • Drumsticks
  • Dinner
  • Thigh
  • Gluten Free
  • Slow Cooker
Prepping15min
Cooking150min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 46 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1
Pull skin from chicken and trim off any visible fat. Turn slow cooker to low or high depending on how long you want to cook the chicken. Pour in sauce. Measure out olives, then roughly chop and add. Stir in onion, garlic, thyme, cumin and paprika.
2
Place chicken in mixture and turn to coat, then turn bone-side up. Push into the sauce. Cook on low 5 to 6 hours or high for 2½ to 3 hours, until chicken reaches 165°F (74°C).
3
Stir in sherry if you like. If you want to thicken sauce, remove chicken to a plate and cover to keep warm. Stir cornstarch with a couple tablespoons (30 mL) water until smooth. Add to sauce and stir often until thickened, about 5 minutes. Serve chicken on rice, pasta or boiled potatoes with the sauce spooned over top. A scattering of parsley makes a colourful garnish.