Recommendation to Serving Extraordinary Chorizo Braised Chicken Thighs with Chickpeas

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To prepare an extraordinary Chorizo Braised Chicken Thighs with Chickpeas, here are the ingridients needed:

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

After preparing the materials, next you are good to cook your appetizing Chorizo Braised Chicken Thighs with Chickpeas by following the procedures below:

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..

Dutch oven or large wide saucepan over medium-high. Rich, hearty and warming Spanish Chicken and Chorizo - crispy Spanish chorizo, sautéed onions and peppers and juicy chicken thighs braised in red wine and then finished off in the oven and sprinkled with thyme A different take on the classic one-pot, this one has a Mexican twist. Drizzle the oil into the bottom of a large roasting tin. Put chicken thighs into the tin, turning to coat the skin in oil, then turn them skin-side up.

Recipe : Chorizo Braised Chicken Thighs with Chickpeas

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Simple tips to make Chorizo Braised Chicken Thighs with Chickpeas

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