Chorizo Braised Chicken Thighs with Chickpeas
Chorizo Braised Chicken Thighs with Chickpeas

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Ingredients for Chorizo Braised Chicken Thighs with Chickpeas:
  1. Get 1/2 cup for raisins
  2. You need 2 cans chickpeas, drained and rinsed
  3. Get 6 oz cured Spanish chorizo, diced
  4. Give of Olive oil
  5. Give 2-3 lbs for boneless skinless chicken thighs
  6. Require 2 tsp salt
  7. Get 1 tsp - cumin
  8. Take 1 tsp - paprika
  9. Need 1 tsp - chipotle powder
  10. Give 1 tsp for ground pepper
  11. Give 1 cup of chicken stock
  12. Take 1/2 cup for red wine
  13. Get 1 Tbsp of frozen orange juice concentrate
  14. Take 1 package gelatin, unflavored
  15. You need 1 onion, sliced
  16. Take 2 Tbsp parsley, chopped
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.

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