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The ingredients needed to cook Chorizo Braised Chicken Thighs with Chickpeas:
- Provide 1/2 cup raisins
- Take 2 cans chickpeas, drained and rinsed
- Use 6 oz cured Spanish chorizo, diced
- You need Olive oil
- Get 2-3 lbs boneless skinless chicken thighs
- Use 2 tsp salt
- Take 1 tsp cumin
- Prepare 1 tsp paprika
- Prepare 1 tsp chipotle powder
- Get 1 tsp ground pepper
- Take 1 cup chicken stock
- Prepare 1/2 cup red wine
- Use 1 Tbsp frozen orange juice concentrate
- Provide 1 package gelatin, unflavored
- Provide 1 onion, sliced
- Use 2 Tbsp parsley, chopped
Steps 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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