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

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Alright, don’t linger, let’s task this chorizo braised chicken thighs with chickpeas formula with 16 components which are undoubtedly easy to acquire, and we have to process them at the very least through 12 measures. You should shell out a while on this, so the resulting food could be perfect.

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

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