When the weather turns cool, add a little heat to your weeknight meal. In this dish, chorizo, a spicy Spanish sausage, combines with chicken, chickpeas, tomatoes, and garlic to make a warming dinner. Chorizo is available in many supermarkets and specialty stores and is worth a special trip if you have to make one.
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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 tsp. salt and 1/2 tsp. black pepper, dredge the chicken in the flour, and shake off any excess.
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.
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.
Start the meal with a Green Salad with Olives, Manchego & Romesco Sauce.
Good flavours, but I found I tired of the smokiness, and it's pretty heavy with the chickpeas. I changed the methodology by skipping the food processor and just sauteing the chorizo, a diced onion, and the garlic, added the thyme, then some white wine, and then the tomatoes and saffron....simmered it for a while, then added the chickpeas and chicken back to the skillet.
This recipe lives up to the reviews. It's a pretty straightforward, uncomplicated dish that offers lots of flavor. It's also unique - as I have not seen or tried something like this before. Btw, my husband and stepson threw this on a flour tortilla, added some sour cream and made a very tasty taco out of it ;)
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