Steps to Prepare Favorite Chorizo Braised Chicken Thighs with Chickpeas

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chorizo braised chicken thighs with chickpeas. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chorizo Braised Chicken Thighs with Chickpeas is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Chorizo Braised Chicken Thighs with Chickpeas is something which I’ve loved my whole life.

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