Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chorizo braised chicken thighs with chickpeas. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
The bonus of braising chicken in stock is a delicious, flavorful pan sauce. Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal.
Chorizo Braised Chicken Thighs with Chickpeas is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Chorizo Braised Chicken Thighs with Chickpeas is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this 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 cook it.
The ingredients needed to make Chorizo Braised Chicken Thighs with Chickpeas:
- Take 1/2 cup raisins
- Get 2 cans chickpeas, drained and rinsed
- Make ready 6 oz cured Spanish chorizo, diced
- Get Olive oil
- Take 2-3 lbs boneless skinless chicken thighs
- Prepare 2 tsp salt
- Take 1 tsp cumin
- Prepare 1 tsp paprika
- Get 1 tsp chipotle powder
- Get 1 tsp ground pepper
- Make ready 1 cup chicken stock
- Take 1/2 cup red wine
- Prepare 1 Tbsp frozen orange juice concentrate
- Prepare 1 package gelatin, unflavored
- Prepare 1 onion, sliced
- Make ready 2 Tbsp parsley, chopped
Chorizo is available in many supermarkets and specialty stores and is worth a special trip if you have to make one. The chicken thighs stay moist and juicy when reheated, so it is a good candidate for making ahead. Finely shred the silverbeet leaves and add with the chickpeas. At the last minute, slice the chorizo sausages on the diagonal, and pan-fry in a small dry fry pan until sizzling.
Instructions to make Chorizo Braised Chicken Thighs with Chickpeas:
- Soak the raisins in 1 cup of boiling water
- Combine the stock, wine, and orange in a cup and bloom the gelatin in the liquid by sprinkling it over the top.
- Combine the salt, cumin, paprika, chipotle, and pepper and season the chicken
- Add 1 Tbsp oil to a dutch oven or large pot and add the chorizo. cook over medium heat until crispy.
- Add the chorizo to the chick peas and reserve.
- 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.
- Remove the chicken and set aside.
- Add the onions to the pan and turn the heat down to medium.
- Cook the onions down being sure to scrape up the fond on the bottom of the pan. ~10 min.
- Add the stock mixture and bring to a simmer.
- Add the chicken back to the pot and simmer 10 min.
- Add the reserved chickpeas, chorizo and parsley to the pot and cook until heated through.
Finely shred the silverbeet leaves and add with the chickpeas. At the last minute, slice the chorizo sausages on the diagonal, and pan-fry in a small dry fry pan until sizzling. This Chicken Chorizo and Chickpea Stew makes the perfect Make ahead camping meal for your next campervan road trip. The chicken thighs stay moist and juicy when reheated, so it is a good candidate for making ahead. Nutirion Profile: Diabetes Appropriate Healthy Place flour in a shallow dish and dredge chicken thighs, shaking off excess flour.
So that is going to wrap it up with this special food chorizo braised chicken thighs with chickpeas recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
