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Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare 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 will be really delicious.

Chorizo Braised Chicken Thighs with Chickpeas is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Chorizo Braised Chicken Thighs with Chickpeas is something which I’ve loved my whole life. They’re nice and they look wonderful.

Pat chicken dry and rub all over with spice mixture. Dutch oven or large wide saucepan over medium-high. Add the chickpeas and pour in the Swanson® Chicken Stock.

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

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

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

Season to taste with salt and pepper. Pat chicken dry and rub all over with spice mixture. Dutch oven or large wide saucepan over medium-high. Method Drain and rinse the chickpeas, and add to a large saucepan with cold water to cover.

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.

Bring the chickpeas to the boil, reduce the heat and simmer until tender - about one hour. Cook for five minutes, then add the stock and bring back to the boil. Put the olive oil in the bottom of a shallow roasting tin. Rub the chicken in the oil. A different take on the classic one-pot, this one has a Mexican twist.

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