Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, chorizo braised chicken thighs with chickpeas. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Chorizo Braised Chicken Thighs with Chickpeas is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Chorizo Braised Chicken Thighs with Chickpeas is something that I have loved my entire life.
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.
To begin with this particular recipe, we must first prepare a few components. You can have chorizo braised chicken thighs with chickpeas using 16 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Chorizo Braised Chicken Thighs with Chickpeas:
- Make ready 1/2 cup raisins
- Take 2 cans chickpeas, drained and rinsed
- Get 6 oz cured Spanish chorizo, diced
- Make ready Olive oil
- Take 2-3 lbs boneless skinless chicken thighs
- Get 2 tsp salt
- Get 1 tsp cumin
- Take 1 tsp paprika
- Prepare 1 tsp chipotle powder
- Prepare 1 tsp ground pepper
- Get 1 cup chicken stock
- Make ready 1/2 cup red wine
- Make ready 1 Tbsp frozen orange juice concentrate
- Make ready 1 package gelatin, unflavored
- Prepare 1 onion, sliced
- Prepare 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 for this special food chorizo braised chicken thighs with chickpeas recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
