Recipe: Delicious Chorizo Braised Chicken Thighs with Chickpeas

Chorizo Braised Chicken Thighs with Chickpeas. Remove the skin from the chorizo, if necessary, and cut into ¼-inch pieces. Drain roasted peppers and discard the brine. Add the tomato purée, chickpeas, and thyme and bring to a boil.

In a large enameled cast-iron casserole, heat the oil. Season the chicken with salt and pepper. Place raisins in a small bowl; cover with hot water. You can have Chorizo Braised Chicken Thighs with Chickpeas using 16 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Chorizo Braised Chicken Thighs with Chickpeas

1. It's 1/2 cup of raisins.
2. It's 2 cans of chickpeas, drained and rinsed.
3. Prepare 6 oz of cured Spanish chorizo, diced.
4. Prepare of Olive oil.
5. Prepare 2-3 lbs of boneless skinless chicken thighs.
6. You need 2 tsp of salt.
7. It's 1 tsp of cumin.
8. It's 1 tsp of paprika.
9. You need 1 tsp of chipotle powder.
10. It's 1 tsp of ground pepper.
11. Prepare 1 cup of chicken stock.
12. It's 1/2 cup of red wine.
13. You need 1 Tbsp of frozen orange juice concentrate.
14. You need 1 package of gelatin, unflavored.
15. You need 1 of onion, sliced.
16. It's 2 Tbsp of parsley, chopped.

See great recipes for Chorizo Braised Chicken Thighs with Chickpeas too! Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Top with parsley and serve with lemon wedges for squeezing over. Since the success of the one-pot Chinese chicken and rice, I have embraced chicken thighs as my new favourite ingredient.

Chorizo Braised Chicken Thighs with Chickpeas step by step

1. Soak the raisins in 1 cup of boiling water.
2. Combine the stock, wine, and orange in a cup and bloom the gelatin in the liquid by sprinkling it over the top..
3. Combine the salt, cumin, paprika, chipotle, and pepper and season the chicken.
4. Add 1 Tbsp oil to a dutch oven or large pot and add the chorizo. cook over medium heat until crispy..
5. Add the chorizo to the chick peas and reserve..
6. Turn the heat to high, and sear the chicken thighs 3 minutes each side. I like to keep them rolled up as they come in the package..
7. Remove the chicken and set aside..
8. Add the onions to the pan and turn the heat down to medium..
9. Cook the onions down being sure to scrape up the fond on the bottom of the pan. ~10 min..
10. Add the stock mixture and bring to a simmer..
11. Add the chicken back to the pot and simmer 10 min..
12. Add the reserved chickpeas, chorizo and parsley to the pot and cook until heated through..

For one thing they are so much cheaper than chicken breasts and for another so much more flavourful and tender. They really shine in this Spanish-style chicken, chorizo, olive and chickpea stew which you just need to make ASAP!! Serve with rice or couscous to soak up the. Season, to taste, with salt and freshly ground black pepper. Add the water and the chickpeas to the pan.