Easiest Way to Make Chorizo Braised Chicken Thighs with Chickpeas Yummy

Chorizo Braised Chicken Thighs with Chickpeas.

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Composition Chorizo Braised Chicken Thighs with Chickpeas:

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

Chorizo Braised Chicken Thighs with Chickpeas step by step:

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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