simple making recipe Chorizo Braised Chicken Thighs with Chickpeas with 16 ingredients and 12 stages of easy cooking, which is tasty delicious.
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In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 16 ingredients and 12 stages of easy cooking Chorizo Braised Chicken Thighs with Chickpeas.
Ingredients for Chorizo Braised Chicken Thighs with Chickpeas
Prepare 1/2 cup : raisins.
Needed 2 cans : chickpeas, drained and rinsed.
Needed 6 oz : cured Spanish chorizo, diced.
Needed : Olive oil.
Prepare 2-3 lbs : boneless skinless chicken thighs.
Needed 2 tsp : salt.
Prepare 1 tsp : cumin.
Needed 1 tsp : paprika.
Needed 1 tsp : chipotle powder.
Needed 1 tsp : ground pepper.
Needed 1 cup : chicken stock.
Needed 1/2 cup : red wine.
Prepare 1 Tbsp : frozen orange juice concentrate.
Needed 1 package : gelatin, unflavored.
Needed 1 : onion, sliced.
Prepare 2 Tbsp : parsley, chopped.
If all material requirements Chorizo Braised Chicken Thighs with Chickpeas it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.
Process Cooking Chorizo Braised Chicken Thighs with Chickpeas
Soak the raisins in 1 cup of boiling water.
Combine the stock, wine, and orange in a cup and bloom the gelatin in the liquid by sprinkling it over the top..
Combine the salt, cumin, paprika, chipotle, and pepper and season the chicken.
Add 1 Tbsp oil to a dutch oven or large pot and add the chorizo. cook over medium heat until crispy..
Add the chorizo to the chick peas and reserve..
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..
Remove the chicken and set aside..
Add the onions to the pan and turn the heat down to medium..
Cook the onions down being sure to scrape up the fond on the bottom of the pan. ~10 min..
Add the stock mixture and bring to a simmer..
Add the chicken back to the pot and simmer 10 min..
Add the reserved chickpeas, chorizo and parsley to the pot and cook until heated through..
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