Spanish Chicken with Chickpeas & Chorizo

Posted by Gieselle Baerveldt on

This time of year is all about comfort food so this Spanish Chicken dish is perfect for a cold Fall night! There are only a few ingredients making this easy to prepare recipe ideal for a weeknight dinner.

Porción: 4


•    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. 
4.    Enjoy!

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