Spanish Chicken With Chorizo and Chickpeas

Total Time
Prep 5 mins
Cook 15 mins

from Fine Cooking #95. Posted for 'Zaar World Tour 2009.

Ingredients Nutrition


  1. 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 teaspoons salt and 1/2 teaspoons black pepper, dredge the chicken in the flour, and shake off any excess.
  2. 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. 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.


Most Helpful

I didn't make this exactly as described so that may be why I thought it was fine but not great. I omitted the water because I used a 28 oz can of tomatoes. I used red wine vinegar because I didn't have sherry vinegar, but I wish that I had added some real sherry to boost the flavour and complement the saffron. I would probably cut down on the chickpeas next time or try to marinade or season them somehow; they didn't seem to absorb any of the flavours.

fluffystew November 20, 2010

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, I used crushed tomatoes instead of pureeing diced tomatoes. It was super fast and easy to make.

Linky May 15, 2011

Great flavors, good mix of ingredients, and generally healthy to boot. I sauted the onion along with the chorizo and garlic. I had to cook my chicken longer than the time called for, Probably because the breasts were quite thick, but that wasn't really a problem. To serve, I cut the chicken into bite size pieces and mixed evertything up together. I'm not really sure the saffron added that much exra to the dish, so if you don't have any, I wouldn't worry about it too much. Thanks for sharing this; it was well liked by my meatatarian husband and myself.

tara portee September 16, 2009

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