How to Prepare Perfect Chorizo Braised Chicken Thighs with Chickpeas

Chorizo Braised Chicken Thighs with Chickpeas. The bonus of braising chicken in stock is a delicious, flavorful pan sauce. Most braised dishes build flavor through long cooking in a covered vessel. We wanted to get to the flavor faster.

In this version, canned chickpeas, roasted tomatoes, smoked paprika, and chorizo come together to form a flavorful base for fall-off-the-bone tender chicken legs. In a shallow dish, dredge chicken thighs in flour, shaking off the excess. Season both sides with salt and pepper. You can have Chorizo Braised Chicken Thighs with Chickpeas using 16 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Chorizo Braised Chicken Thighs with Chickpeas

1. Prepare 1/2 cup of raisins.
2. You need 2 cans of chickpeas, drained and rinsed.
3. Prepare 6 oz of cured Spanish chorizo, diced.
4. Prepare of Olive oil.
5. You need 2-3 lbs of boneless skinless chicken thighs.
6. It's 2 tsp of salt.
7. Prepare 1 tsp of cumin.
8. It's 1 tsp of paprika.
9. You need 1 tsp of chipotle powder.
10. Prepare 1 tsp of ground pepper.
11. Prepare 1 cup of chicken stock.
12. It's 1/2 cup of red wine.
13. Prepare 1 Tbsp of frozen orange juice concentrate.
14. You need 1 package of gelatin, unflavored.
15. It's 1 of onion, sliced.
16. It's 2 Tbsp of parsley, chopped.

For Perfectly Braised Chicken Thighs, Memorize This Technique. To be honest, chicken braised in this way is so flavorful that you don't actually need a sauce. But with my chickpea version, and with others, I've made a yogurt dipping sauce that brings everything together. The chicken thighs stay moist and juicy when reheated, so it is a good candidate for making ahead.

Chorizo Braised Chicken Thighs with Chickpeas instructions

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..

Nutirion Profile: Diabetes Appropriate Healthy Place flour in a shallow dish and dredge chicken thighs, shaking off excess flour. Season both sides with salt and pepper. The chicken thighs stay moist and juicy when reheated, so it is a good candidate for making ahead. Blot any fat that rises to the surface with paper towels. These braised chicken thighs are no joke.