• 1 – 14-½ oz can diced tomatoes
• 2 tsp. El Majuelo Reserva Sherry Vinegar
• Pinch of Cefran Saffron threads
• 4 small boneless, skinless chicken breast halves (about 1-½ lbs total)
• Kosher salt and freshly ground black pepper
• ¼ cup all-purpose flour
• 2-½ tbs. La Cultivada Arbequina Extra Virgin Olive Oil
• 1 package Palacios Mild Chorizo, diced into ½“ cubes
• 3 large cloves garlic, smashed
• 1 - 15 oz. can chickpeas, rinsed and drained
• 1 tsp. dried thyme
1. Puree tomatoes and their juices, the vinegar, saffron, and ½ cup water in a blender or food processor. Season the chicken with 1 tsp. salt and ½ tsp. 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 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 puree, 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 pepper. Remove the garlic cloves before serving, if you like.