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

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We hope you got insight from reading it, now let’s go back to chorizo braised chicken thighs with chickpeas recipe. You can have chorizo braised chicken thighs with chickpeas using 16 ingredients and 12 steps. Here is how you achieve that.

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

Add the water and the chickpeas to the pan. Season lightly with salt and black pepper. Bring to a boil, return the chicken and any accumulated juices to the pan and reduce heat to low. Uncover the pot and transfer the chicken to bowls or a large rimmed serving. A different take on the classic one-pot, this one has a Mexican twist.

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