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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.
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Ingredients of Chorizo Braised Chicken Thighs with Chickpeas:
- Take 1/2 cup for raisins
- You need 2 cans - chickpeas, drained and rinsed
- Require 6 oz cured Spanish chorizo, diced
- Make ready of Olive oil
- Take 2-3 lbs of boneless skinless chicken thighs
- Take 2 tsp for salt
- Give 1 tsp - cumin
- Prepare 1 tsp for paprika
- Provide 1 tsp of chipotle powder
- Prepare 1 tsp - ground pepper
- You need 1 cup of chicken stock
- Make ready 1/2 cup of red wine
- Provide 1 Tbsp for frozen orange juice concentrate
- Make ready 1 package for gelatin, unflavored
- Need 1 onion, sliced
- Provide 2 Tbsp parsley, chopped
Spanish chicken with chorizo, potatoes & chickpeas. Stuff chicken thighs with roasted peppers and cream cheese, then bake with chorizo and smoked paprika spuds for a tasty midweek meal. In this dish, chorizo, a spicy Spanish sausage, combines with chicken, chickpeas, tomatoes, and garlic to make a warming dinner. Chorizo is available in many supermarkets and specialty stores and is worth a special trip if you have to make one.
Chorizo Braised Chicken Thighs with Chickpeas start cooking:
- 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.
This slow cooker recipe is perfect for throwing together and leaving to cook all day while you're at work. The chicken thighs stay moist and juicy when reheated, so it is a good candidate for making ahead. Reviews for: Photos of Skillet-Braised Chicken Thighs with Chickpeas. 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.
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