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

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chorizo braised chicken thighs with chickpeas. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Chorizo Braised Chicken Thighs with Chickpeas is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Chorizo Braised Chicken Thighs with Chickpeas is something that I’ve loved my entire life. They’re nice and they look fantastic.

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

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