Chorizo Braised Chicken Thighs with Chickpeas.
Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, chorizo braised chicken thighs with chickpeas. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
Chorizo Braised Chicken Thighs with Chickpeas is one of the most popular of recent trending meals on earth. It's enjoyed by millions every day. It's simple, it is quick, it tastes yummy. Chorizo Braised Chicken Thighs with Chickpeas is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have chorizo braised chicken thighs with chickpeas using 16 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Chorizo Braised Chicken Thighs with Chickpeas:
- {Prepare of raisins.
- {Make ready of chickpeas, drained and rinsed.
- {Prepare of cured Spanish chorizo, diced.
- {Take of Olive oil.
- {Take of boneless skinless chicken thighs.
- {Make ready of salt.
- {Take of cumin.
- {Take of paprika.
- {Get of chipotle powder.
- {Prepare of ground pepper.
- {Get of chicken stock.
- {Get of red wine.
- {Get of frozen orange juice concentrate.
- {Prepare of gelatin, unflavored.
- {Prepare of onion, sliced.
- {Make ready of parsley, chopped.
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..
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