Step-by-Step Guide to Prepare Speedy Chorizo Braised Chicken Thighs with Chickpeas

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, chorizo braised chicken thighs with chickpeas. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Chorizo Braised Chicken Thighs with Chickpeas is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Chorizo Braised Chicken Thighs with Chickpeas is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chorizo braised chicken thighs with chickpeas using 16 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Chorizo Braised Chicken Thighs with Chickpeas:

1. Prepare raisins
2. Take chickpeas, drained and rinsed
3. Take cured Spanish chorizo, diced
4. Take Olive oil
5. Get boneless skinless chicken thighs
6. Make ready salt
7. Prepare cumin
8. Make ready paprika
9. Make ready chipotle powder
10. Make ready ground pepper
11. Make ready chicken stock
12. Prepare red wine
13. Get frozen orange juice concentrate
14. Prepare gelatin, unflavored
15. Prepare onion, sliced
16. Make ready 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.

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