Simple Way to Make Jamie Oliver Chorizo Braised Chicken Thighs with Chickpeas

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chorizo braised chicken thighs with chickpeas. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chorizo Braised Chicken Thighs with Chickpeas is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Chorizo Braised Chicken Thighs with Chickpeas is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have chorizo braised chicken thighs with chickpeas using 16 ingredients and 12 steps. Here is how you can achieve that.

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

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

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.

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