Spanish Chicken with Chickpeas & Chorizo
by Tony Rosenfeld
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.
Serves 4
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
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.
Serving Suggestions
Start the meal with a
Green Salad with Olives, Manchego & Romesco Sauce.
nutrition information (per serving):
Calories
(kcal):
730;
Fat
(g):
37;
Fat Calories
(kcal):
330;
Saturated Fat
(g):
11;
Protein
(g):
59;
Monounsaturated Fat
(g):
19;
Carbohydrates
(g):
40;
Polyunsaturated Fat
(g):
5;
Sodium
(mg):
1560;
Cholesterol
(mg):
145;
Fiber
(g):
8;
photo: Scott Phillips
From Fine Cooking 95
, pp. 94a
September 1, 2008
