Spanish Chicken with Chorizo and Chickpeas
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A lesson in layering flavor, from proper sear to slow simmer. 🍲
This recipe teaches the power of technique: dredging for a golden crust, blooming spices in hot oil, and letting aromatics do their quiet work. Spanish chorizo adds smoky depth, while saffron and sherry vinegar brighten the tomato base. Chickpeas turn the sauce into something hearty and nourishing. This is comfort food with a Spanish soul. 🇪🇸✨
Spanish Chicken with Chorizo and Chickpeas
Yield: serves 4
1 (14- 1/2 ounce) can diced or whole tomatoes, with juice
2 teaspoons sherry vinegar
1/8 teaspoon saffron threads
1/2 cup chicken stock
4 (about 6-ounce) boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper, to taste
1/4 cup all-purpose flour, for dredging
1 tablespoon smoked paprika
1-1/2 tablespoons avocado oil, divided
8 ounces Spanish chorizo, cut into 1/2-inch dice
3 large garlic cloves, minced
1 (15-ounce) can chickpeas (or garbanzo beans), rinsed and drained
1 tablespoon fresh thyme, chopped
1 tablespoon fresh oregano, chopped
In a food processor fitted with a metal blade, puree the tomatoes and their juices, vinegar, saffron and chicken stock. Set aside.
Pat dry the chicken breasts and sprinkle each side with salt and pepper. Place the flour and smoked paprika on a flat plate or baking dish, and coat the chicken in the mixture, shaking off any excess.
Place a large skillet over a medium-high heat; add 1-1/2 tablespoons oil and heat until shimmering hot. Add the chicken and sear until browned, about 3 minutes. Using tongs, turn the chicken over, and sear the other side until brown, about 2 minutes more. Transfer to a plate and tent with foil.
Place the skillet back onto the stove over a medium heat and then add the chorizo, sauté until brown, about 2 minutes. Add garlic and sauté until the tender, about an additional 1 minute. Pour the tomato puree, chickpeas into the skillet, and bring to the boil.
Arrange the chicken into the tomato sauce filled skillet, ensuring the chicken is surrounded in sauce. Sprinkle with fresh herbs. Reduce the heat to a simmer, cover and cook until the chicken registers 165 degrees on an instant read thermometer, about 10 minutes. Taste sauce and season with salt and pepper.
Equipment List:
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