Best 5 Chicken Chorizo And Chickpeas Recipes

RED WINE-BRAISED CHICKEN WITH CHORIZO AND CHICKPEAS

Steps:

• Place raisins in a small bowl; cover with hot water. Set aside.
• Mix cumin, paprika, 1 1/4 tsp. salt, and 1/4 tsp. cayenne in another small bowl. Pat chicken dry and rub all over with spice mixture.
• Heat oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Add chorizo and cook, stirring frequently, until crisp, 5-8 minutes.
• Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp. salt, and a pinch of cayenne in a medium bowl.
• Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine. Drain all but 2 Tbsp. fat from pan, then return to medium-high heat. Cook chicken, skin side down, until well-browned, 12-14 minutes. Transfer to a plate skin side up. Add onion to pan and cook, stirring occasionally, until just tender, about 3 minutes.
• Add wine and broth. Bring to a boil, nestle chicken skin side up into onions in pan. Lower heat to medium, cover, and cook until chicken is cooked through, about 10 minutes. Meanwhile, drain raisins and stir into chorizo mixture.
• Stir chorizo mixture and Sherry vinegar into chicken mixture. Cook, uncovered, until heated through, about 1 minute. Stir in 1/3 cup parsley, then divide among 4 plates. Top with remaining 1 Tbsp. parsley and serve.

SPANISH CHICKEN WITH CHORIZO AND CHICKPEAS

Steps:

• Purée the tomatoes and their juices, the vinegar, saffron, and 1/2 cup water in a blender or food processor. Season the chicken with 1 teaspoons salt and 1/2 teaspoons black pepper, dredge the chicken in the flour, and shake off any excess.
• Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the chicken and cook without touching until browned, 2 to 3 minutes. Flip and cook until the other sides brown, 2 minutes more. Transfer to a plate.
• Add the remaining 1 Tbs. oil to the pan and then add the chorizo and garlic. Cook, stirring often, until they start to brown, 1 to 2 minutes. Add the tomato purée, chickpeas, and thyme and bring to a boil. Add the chicken, nestling it into the sauce. Reduce the heat to a simmer, cover, and cook until the chicken is cooked through, about 10 minutes. Season to taste with salt and pepper. Remove the garlic cloves before serving, if you like.

CHICKEN, CHORIZO, AND CHICKPEAS

Steps:

• Heat olive oil in a heavy skillet over medium heat. Cook chicken breasts until browned on all sides, about 5 minutes. Add chorizo; cook and stir for 2 minutes. Add garlic and cook for 2 minutes, without browning. Pour in sherry and mix well, scraping up any bits of chicken stuck to the bottom of the skillet.
• Add chickpeas, tomatoes, cumin, and hot sauce to the skillet. Stir well, cover, and allow to simmer until chicken is no longer pink in the center, about 25 minutes.

WHITE CHICKEN CHILI WITH CHICKPEAS AND CHORIZO

Steps:

• 1. Preheat slowcooker to medium high heat. Add 1 tbsp oil. Add chorizo in managable sized chunks and brown. Remove chorizo with slotted spoon and place on plate over paper towels to soak up excess oil 2. Add chicken breasts (chorizo should leave some oil in pan but if extra oil is needed add an extra .5 tablespoon or so) brown chicken breasts, remove and place in a pot of boiling water, reduce heat to medim/low and cook at low boil for 12 min. 3. Add remaining oil and once heated add onion and garlic over low heat saute until translucent and tender 4. Add chipotle and cumin and stir 5. When chicken is done cooking remove from pot and cool with cold water, shred chicken. 6. Return chorizo to pot, stir, add chicken and salsa 7. Add rinsed chickpeas, great northern beans, tomatoes, desired amount of broth, half of reserved cilantro (or parsley)cover and simmer 1 hour on low. 8. Add remaining cilantro and salt and pepper to taste Nutrition Info per serving (approximate): 248 calories; 34g. protein; 2g. fat; 0.5g. saturated fat; 22.4g. carbohydrates; 5g. fiber; 76mg. calcium; 118mg. sodium

SPANISH CHICKEN WITH CHICKPEAS AND CHORIZO

Steps:

• Puree tomatoes and their juices, the vinegar, saffron, and 1/2 cup water in a blender or food processor. Season the chicken with 1 tsp. black pepper, dredge the chicken in the flour, and shake off any excess. Heat 1 1/2 tbs of the oil in a 12 inch skillet over med-high heat until shimmering hot. Add the chicken and cook without touching until browned, 2 - 3 minutes. Flip and cook until the other side browns, 2 min more. Transfer to a plate. Add the remaining 1 tbs oil to the pan and then add the chorizo and garlic. Cook, stirring often, until they start to brown, 1 - 2 minutes. Add the tomatoe puree, chickpeas, and thyme and bring to a boil. Add the chicken. Reduce heat to a simmer and cover, and cook until the chicken is cooked through, about 10 minutes. Season to taste with salt and pepper.