Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Spanish Chicken with Chickpeas & Chorizo

Scott Phillips

Servings: 4

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.

Ingredients

  • 14-1/2-oz. can diced tomatoes
  • 2 tsp. sherry vinegar
  • Pinch saffron threads
  • 4 small boneless, skinless chicken breast halves (about 1-1/2 lb. total)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2-1/2 Tbs. extra-virgin olive oil
  • 1/2 lb. chorizo, cut into 1/2-inch dice
  • 3 large cloves garlic, smashed
  • 15-oz. can chickpeas, rinsed and drained
  • 1 tsp. dried thyme

Nutritional Information

      Calories (kcal) : 730
      Fat Calories (kcal): 330
      Fat (g): 37
      Saturated Fat (g): 11
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 19
      Cholesterol (mg): 145
      Sodium (mg): 1560
      Carbohydrates (g): 40
      Fiber (g): 8
      Protein (g): 59

Preparation

  • 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

Reviews

Rate or Review

Reviews

  • MairiC | 03/19/2014

    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.

  • affy | 08/20/2013

    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 ;)

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks