Simple Way to Make Award-winning Chorizo Braised Chicken Thighs with Chickpeas

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chorizo braised chicken thighs with chickpeas. One of my favorites. For mine, 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 favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Chorizo Braised Chicken Thighs with Chickpeas is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. 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:

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

Steps 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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