March 20, 2015
4 hrs 15 mins
1kg Chicken Thigh(cut into large pieces)
3 Mild Chorizo Sausages
1 Red Capsicum sliced
1 Green Capsicum sliced
1 Yellow Capsicum sliced
2 Celery Sticks sliced
2 decent sized Onions Diced
4 Large Mushrooms sliced
Roughly 600gm Crushed tomatoes(I used 1 420gm tin then some left over we had in the fridge)
500ml Chicken stock
*Please note the following are rough measurements*
2 Bay Leaves
1/2tsp Onion Powder
1/2tsp Garlic Powder
1/2tsp Mustard Powder
1/4-1/2tsp Cayenne Pepper
1/4tsp Ground Black Pepper
1Brown Onion, Chicken and Chorizo(Optional).
2Put all ingredients into the SC insert and mix thoroughly,
3Cover and leave for 4-5 hours on high or 6-7 hours on low
Submitted by John Walter
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