Spanish Chicken With Chorizo And Chickpeas Recipe

Name: Spanish Chicken With Chorizo And Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Puree 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 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 and pepper. Remove the garlic cloves before serving, if you like.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Spanish Chicken With Chorizo And Chickpeas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Chicken With Chorizo And Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions