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Chorizo Braised Chicken Thighs with Chickpeas
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Chef :
Lance WilsonChorizo Braised Chicken Thighs with Chickpeas
I make this in a big batch so there's plenty of leftovers
Ingredient
1/2 cup
raisins
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 package
gelatin, unflavored
2 Tbsp
parsley, chopped
Cooking instructions
* Step 1
Soak the raisins in 1 cup of boiling water
* Step 2
Combine the stock, wine, and orange in a cup and bloom the gelatin in the liquid by sprinkling it over the top.
* Step 3
Combine the salt, cumin, paprika, chipotle, and pepper and season the chicken
* Step 4
Add 1 Tbsp oil to a dutch oven or large pot and add the chorizo. cook over medium heat until crispy.
* Step 5
Add the chorizo to the chick peas and reserve.
* Step 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.
* Step 7
Remove the chicken and set aside.
* Step 8
Add the onions to the pan and turn the heat down to medium.
* Step 9
Cook the onions down being sure to scrape up the fond on the bottom of the pan. ~10 min.
* Step 10
Add the stock mixture and bring to a simmer.
* Step 11
Add the chicken back to the pot and simmer 10 min.
* Step 12
Add the reserved chickpeas, chorizo and parsley to the pot and cook until heated through.
Note: if there is a photo you can click to enlarge it
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