Recipe: Perfect Chorizo Braised Chicken Thighs with Chickpeas

Chorizo Braised Chicken Thighs with Chickpeas. The bonus of braising chicken in stock is a delicious, flavorful pan sauce. For Perfectly Braised Chicken Thighs, Memorize This Technique. To be honest, chicken braised in this way is so flavorful that you don't actually need a sauce.

We wanted to get to the flavor faster. For this quick-cooking braise, we first browned meaty bone-in chicken thighs to build a base of flavor. Next, we layered in aromatics like sweet fennel, garlic, lemon zest, and citrusy. You can cook Chorizo Braised Chicken Thighs with Chickpeas using 16 ingredients and 12 steps. Here is how you cook that.

Ingredients of Chorizo Braised Chicken Thighs with Chickpeas

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

These braised chicken thighs are no joke. They're super flavorful, fall-off-the-bone tender, and thankfully you only need ONE pan to make them! Here, chicken thighs are braised in a luxurious bath of ginger, garlic, shallots, white wine (or sake), and soy sauce, before being gussied up with. The chicken thighs stay moist and juicy when reheated, so it is a good candidate for making ahead.

Chorizo Braised Chicken Thighs with Chickpeas instructions

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..

Blot any fat that rises to the surface with paper towels. In a shallow dish, dredge chicken thighs in flour, shaking off the excess. Season both sides with salt and pepper. One pot easy baked chicken thighs with smoked paprika, onions, and chickpeas! The chickpeas provide enough starch for the chicken, so there's no need for rice or potatoes.