Beachside Simmered Pepper Chicken With Seafood
| 8 medium | (boneless, skinless) chicken thighs, cut into 1-inch cubes |
| 1 teaspoon(s) | salt |
| .5 teaspoon(s) | cayenne pepper |
| paprika | |
| 2 tablespoon(s) | olive oil |
| 1 whole(s) | leek, thoroughly washed and thinly sliced |
| 4 clove(s) | garlic, minced |
| 1 whole(s) | red bell pepper, thinly sliced |
| 1 whole(s) | (yellow) bell pepper |
| 1 whole(s) | (green ) bell pepper, thinly sliced |
| 1 package(s) | (10-oz.) artichoke hearts |
| 2 cup(s) | tomato sauce |
| 1 cup(s) | white whine |
| 1 whole(s) | crawfish tails, peeled |
| 1 pound(s) | (medium fresh or frozen) shrimp, peeled and deveined (thaw if frozen) |
- Season the chicken thighs with salt, cayenne pepper and paprika. In a large skillet over medium heat, sauté chicken in olive oil for 4 to 5 minutes, stirring. Transfer to a 5-quart slow cooker. Add sliced leek and garlic to the skillet, and sauté for 2 minutes; transfer to slow cooker.
- Add bell peppers, artichoke hearts, thyme, tomato sauce and wine to the slow cooker. Cover and cook on low for 6 hours.
- Stir in crawfish and shrimp, raise heat to high and cook for an additional 30 minutes. Serve over rice or pasta and garnish with fresh thyme.
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