Bebra.me Logo Bebra Recipes
Bebra Logo

Try the Bebra App

Cook smarter. Anywhere. Anytime.

App Store

Chicken with Sausage and Corn in a Slow Cooker

0
0

Main Dishes | World cuisine

⏳ Time

5 hours

🥕 Ingredients

14

🍽️ Servings

8

Description

Chicken with Sausage and Corn in a Slow Cooker

Ingredients

  • Chicken Thighs - 12 pieces
  • Vegetable Oil - 6 teaspoons
  • Onion - 2 heads
  • Garlic - 6 cloves
  • Chicken Broth - 16 fl oz
  • Krakow Sausage - 15.9 oz
  • Dried Chamomile - 1 teaspoon
  • Cayenne Pepper - ½ teaspoon
  • Corn Cobs - 4 pieces
  • Wheat Flour - 1.1 oz
  • Canned Jalapeño Peppers - 10.6 oz
  • Parsley - 0.3 oz
  • Salt - to taste
  • Ground Black Pepper - to taste

Step by Step guide

Step 1

Pat the chicken dry with paper towels and season with salt and pepper. Heat 2 teaspoons of oil in a 20 cm skillet over medium-high heat and brown half of the thighs on both sides — this will take about 10 minutes. Then remove the skin and transfer the thighs to the slow cooker, pour in another 2 teaspoons of oil into the skillet and repeat the process with the remaining chicken. Drain all the fat from the skillet.

Step 2

Next, heat the last 2 teaspoons of oil over medium heat. Add the chopped onion, a pinch of salt, and sauté for 5 minutes until the onion is soft, then add the minced garlic and cook for another 15 seconds. Stirring, pour in 360 ml of broth, bring to a boil, and then transfer the contents of the skillet to the slow cooker.

Step 3

Finely chop the thyme, cut the sausage into 2.5 cm pieces, then add them along with the cayenne pepper to the chicken thighs. Set the slow cooker to 'low simmer' and cook for 3 hours. Cut the corn into 5 cm rounds and place them on top closer to the sides of the slow cooker. Cook for another hour.

Step 4

Then transfer the chicken to a platter and cover with foil. Set the slow cooker to 'high simmer'. Mix the flour with the remaining fat and pour it into the slow cooker. Add the rinsed and sliced sweet peppers cut into 2.5 cm strips, close the lid, and cook for another 15-30 minutes. Sprinkle with chopped parsley, season with salt and pepper. Serve some of the sauce with vegetables over the thighs, and the remaining sauce separately.

Cooked This Dish? Share Your Delicious Creation with the Community! 🥰

Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!

Users Photos

No photos yet

Leave a Comment

Please log in to leave a comment.