- 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.
If you like your food spicy, increase cayenne to 1/4 teaspoon.