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Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, chorizo braised chicken thighs with chickpeas. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Remove the skin from the chorizo, if necessary, and cut into ¼-inch pieces. Drain roasted peppers and discard the brine. Chorizo Braised Chicken Thighs with Chickpeas I make this in a big batch so there's plenty of leftovers.

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

To begin with this particular 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 it.

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

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

It's easy to evoke Spanish flavors with chorizo and green olives in this brothy braised chicken dish featuring. Bring to a boil, nestle chicken skin side up into onions in pan. Meanwhile, drain raisins and stir into chorizo mixture. Stir chorizo mixture and Sherry vinegar into chicken mixture.

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.

Season, to taste, with salt and freshly ground black pepper. In a large enameled cast-iron casserole, heat the oil. Season the chicken with salt and pepper. Mix the chickpeas, orange zest, remaining salt, remaining cayenne pepper, and another crank of black pepper. Heat oil in a large Dutch Oven or large deep skillet over medium-high heat.

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