Chorizo Braised Chicken Thighs with Chickpeas

Name: Chorizo Braised Chicken Thighs with Chickpeas
Cuisine: American
Ingredients: 1/2 cup raisins; 2 cans chickpeas, drained and rinsed; 6 oz cured Spanish chorizo, diced; Olive oil; 2-3 lbs boneless skinless chicken thighs; 2 tsp salt; 1 tsp cumin; 1 tsp paprika; 1 tsp chipotle powder; 1 tsp ground pepper; 1 cup chicken stock; 1/2 cup red wine; 1 Tbsp frozen orange juice concentrate; 1 package gelatin, unflavored; 1 onion, sliced; 2 Tbsp parsley, chopped

Lance Wilson @lance_wilson

Nyack, NY

I make this in a big batch so there's plenty of leftovers

Lance Wilson @lance_wilson

Nyack, NY

I make this in a big batch so there's plenty of leftovers

Saved

Ingredients

1/2 cupraisins
2 canschickpeas, drained and rinsed
6 ozcured Spanish chorizo, diced
Olive oil
2-3 lbsboneless skinless chicken thighs
2 tspsalt
1 tspcumin
1 tsppaprika
1 tspchipotle powder
1 tspground pepper
1 cupchicken stock
1/2 cupred wine
1 Tbspfrozen orange juice concentrate
1 packagegelatin, unflavored
1onion, sliced
2 Tbspparsley, chopped

Saved

Steps

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.