Ingredients
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14 1/2
-
2
-
1
-
4
-
-
1/4
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2 1/2
-
1/2
-
3
-
15
-
1
-
-
-
-
Directions
Spanish Chicken With Chorizo and Chickpeas, from Fine Cooking #95 Posted for ‘Zaar World Tour 2009 , We all enjoyed this – 4 adults, 1 three yr old, although two of the adults wished there had been more of a kick I would use some other reviewers’ advice next time and serve this over rice I had no sherry vinegar, so used sherry Also, used crushed tomatoes instead of pureeing diced tomatoes It was super fast and easy to make , We all enjoyed this – 4 adults, 1 three yr old, although two of the adults wished there had been more of a kick I would use some other reviewers’ advice next time and serve this over rice I had no sherry vinegar, so used sherry Also, used crushed tomatoes instead of pureeing diced tomatoes It was super fast and easy to make
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Steps
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1
Done
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Pure 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
Done
|
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
Done
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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 Pure, 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. |
