Spanish Chicken With Chorizo and Chickpeas |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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from Fine Cooking #95. Ingredients:
14 1/2 ounces can diced tomatoes |
2 teaspoons sherry wine vinegar |
1 pinch saffron thread |
4 small boneless skinless chicken breast halves (about 1-1/2 lb. total) |
kosher salt & freshly ground black pepper |
1/4 cup all-purpose flour |
2 1/2 tablespoons extra virgin olive oil |
1/2 lb chorizo sausage, cut into 1/2-inch dice |
3 large garlic cloves, smashed |
15 ounces can chickpeas, rinsed and drained |
1 teaspoon dried thyme |
Directions:
1. 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.
2. 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.
3. 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.
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