Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chorizo braised chicken thighs with chickpeas. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look 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.
Chorizo Braised Chicken Thighs with Chickpeas is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Chorizo Braised Chicken Thighs with Chickpeas is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must 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:
- Take 1/2 cup raisins
- Make ready 2 cans chickpeas, drained and rinsed
- Make ready 6 oz cured Spanish chorizo, diced
- Take Olive oil
- Prepare 2-3 lbs boneless skinless chicken thighs
- Make ready 2 tsp salt
- Take 1 tsp cumin
- Get 1 tsp paprika
- Get 1 tsp chipotle powder
- Get 1 tsp ground pepper
- Take 1 cup chicken stock
- Prepare 1/2 cup red wine
- Get 1 Tbsp frozen orange juice concentrate
- Take 1 package gelatin, unflavored
- Get 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.
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. Season both sides with salt and pepper. Adding flavoursome, peppery chorizo to a vegetable-packed stew makes a little meat go a long way.
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