Ingredients

• 1 teaspoon olive oil
• 6 chicken thigh cutlets, skinless, trimmed
• 2 chorizo sausages, thinly sliced
• 1 brown onion, roughly chopped
• 1 red capsicum, chopped
• 1 green capsicum, chopped
• 1 celery stalk, sliced
• 1 garlic clove, finely chopped
• 1 tablespoon plain flour
• 2 cups Massel chicken style liquid stock
• 400g can diced tomatoes
• 1 teaspoon dried thyme
• Large pinch of cayenne pepper (see note)
• 150g okra, trimmed, thickly sliced on the diagonal
• 2 corn cobs, kernels removed
• 1/3 cup medium-grain white rice
• Chopped fresh flat-leaf parsley leaves, to serve

Method

• Step 1 Heat oil in a large frying pan over medium-high heat. Add chicken. Cook for 3 minutes each side or until just golden. Transfer to the bowl of a 5.5-litre slow cooker.
• Step 2 Add chorizo to frying pan. Cook for 1 minute each side. Add to slow cooker. Add onion, capsicum, celery and garlic to frying pan. Cook, stirring often, for 5 minutes or until softened. Add flour. Cook, stirring, for 1 minute. Transfer to slow cooker. Add stock, tomato, thyme and cayenne pepper. Stir to combine.

• Step 3 Cover with lid. Cook on low for 4 hours (or on high for 2 hours). Stir in okra, corn and rice. Cook, uncovered, on low for a further 1 hour or until chicken and rice are tender. Season with salt and pepper. Sprinkle with parsley. Serve.