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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.


  • 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


  • 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


Rate or Review

Reviews (18 reviews)

  • user-3827951 | 02/18/2019

    I would like to give this recipe four star but only if I base it on the changes I made. At first I followed the recipe (very easy to prepare) for the most part except I cut up three large chicken breasts into large chunks and added some cherry tomatoes I had in the fridge to the food processor step. The chicken is very tender, great! However, the dish/sauce was lacklustre for my taste. Next time I will definitely use a spicy chorizo. To add more flavour, I added chopped briny green olives, some tomato paste as well as anchovy paste and a splash of Calabrian chili paste to kick things up a bit. All this helped elevate the end result which I am happy with. I am not serving this until tomorrow evening, allowing the flavours to come together. I will serve it with hot herb buttered crusty bread to soak up the sauce.

  • 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 ;)

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