Chorizo Braised Chicken Thighs with Chickpeas
Chorizo Braised Chicken Thighs with Chickpeas

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, chorizo braised chicken thighs with chickpeas. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Remove the skin from the chorizo, if necessary, and cut into ¼-inch pieces. Drain roasted peppers and discard the brine. Chorizo Braised Chicken Thighs with Chickpeas I make this in a big batch so there's plenty of leftovers.

Chorizo Braised Chicken Thighs with Chickpeas is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Chorizo Braised Chicken Thighs with Chickpeas is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have chorizo braised chicken thighs with chickpeas using 16 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Chorizo Braised Chicken Thighs with Chickpeas:
  1. Take 1/2 cup raisins
  2. Prepare 2 cans chickpeas, drained and rinsed
  3. Prepare 6 oz cured Spanish chorizo, diced
  4. Prepare Olive oil
  5. Make ready 2-3 lbs boneless skinless chicken thighs
  6. Get 2 tsp salt
  7. Make ready 1 tsp cumin
  8. Make ready 1 tsp paprika
  9. Get 1 tsp chipotle powder
  10. Take 1 tsp ground pepper
  11. Take 1 cup chicken stock
  12. Prepare 1/2 cup red wine
  13. Take 1 Tbsp frozen orange juice concentrate
  14. Take 1 package gelatin, unflavored
  15. Get 1 onion, sliced
  16. Take 2 Tbsp parsley, chopped

Add the chickpeas to the pan and stir to coat, then add the stock and cider. HOW TO MAKE CHICKEN AND CHORIZO STEW. Chop the onions finely and slice the Spanish chorizo. Grate the garlic and gather all the spices together.

Steps to make Chorizo Braised Chicken Thighs with Chickpeas:
  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.

Drain the chickpeas and quarter the chicken thighs. Chop the bell peppers and the tomatoes into cubes. You can keep these four ingredients into one bowl until needed. Season, to taste, with salt and freshly ground black pepper. Spanish chicken with chorizo, potatoes & chickpeas Give Sunday lunch a twist with this hearty one-pot roast with sweet paprika, garlic and saffron - serve.

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