Spanish Chicken With Chickpeas And Chorizo Recipes

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SPANISH CHICKEN WITH CHORIZO, POTATOES & CHICKPEAS



Spanish chicken with chorizo, potatoes & chickpeas image

Give Sunday lunch a twist with this hearty one-pot roast with sweet paprika, garlic and saffron - serve with crusty bread to mop up the juices

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 14

2 lemons , 1 zested and halved, the other cut into wedges
1⅓ - 1.5kg whole chicken
1 tbsp sweet paprika , plus a couple of pinches
3 tbsp olive oil
850g potatoes , cut into chunks
220g chorizo ring, cut into chunks
1 whole garlic bulb , cloves peeled
glass of white wine , about 200ml
200ml hot chicken stock
2 pinches of saffron
2 x 400g cans chickpeas , drained and rinsed
small pack parsley , roughly chopped
300g Greek yogurt
crusty bread , to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Insert the zested, halved lemon into the chicken cavity, and mix the 1 tbsp paprika with 1 tbsp of the oil and some seasoning. Rub this all over the chicken and sit it in the middle of a big roasting tin. Toss the potatoes and chorizo with the rest of the oil and scatter around the chicken. Cover everything with a big tent of foil and roast for 30 mins.
  • Remove the foil from the tin, baste the chicken, then stir the lemon wedges and garlic cloves into the spuds and chorizo. Roast uncovered for another 30 mins while you mix the wine, stock and 1 pinch of saffron together.
  • Pour the stock mixture into the tin with the chickpeas and some seasoning, stirring together with the potato and chorizo, then put back in the oven for a final 30 mins.
  • Check the chicken is cooked through, then stir the parsley into the tin. Mix the lemon zest, another pinch of saffron and 1-2 pinches of paprika into the yogurt and serve alongside.

Nutrition Facts : Calories 831 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 62 grams protein, Sodium 1.5 milligram of sodium

CHICKPEAS AND CHORIZO



Chickpeas and Chorizo image

Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal. I like to leave the garlic cloves whole as above and spread the cloves on the bread during meal. If you don't, then reduce garlic but chop and don't add until after liquid has been added or it may scorch.

Provided by Pete Zaria

Categories     Soups, Stews and Chili Recipes     Stews

Time 9h20m

Yield 6

Number Of Ingredients 11

½ pound dry garbanzo beans
1 red bell pepper
1 green bell pepper
1 tablespoon canola oil
4 red potatoes, cut into 1/2-inch cubes
9 ounces Spanish-style chorizo, cut into 1/2-inch cubes
1 yellow onion, cut into large chunks
8 cloves garlic, or more to taste
1 teaspoon paprika
½ teaspoon salt, or more to taste
¼ cup dry sherry, or more to taste

Steps:

  • Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
  • Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
  • Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
  • Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.

Nutrition Facts : Calories 411.3 calories, Carbohydrate 36.5 g, Cholesterol 37.4 mg, Fat 21.1 g, Fiber 8.6 g, Protein 19.1 g, SaturatedFat 6.6 g, Sodium 793.1 mg, Sugar 7.3 g

RED WINE-BRAISED CHICKEN WITH CHORIZO AND CHICKPEAS



Red Wine-Braised Chicken with Chorizo and Chickpeas image

Crispy bits of chorizo, tender chickpeas, and a splash of Sherry vinegar give this simple weeknight braise a decidedly Spanish vibe and hearty bite.

Provided by Mindy Fox

Categories     Chicken     Braise     Red Wine     Chickpea     Sausage

Yield 4 servings

Number Of Ingredients 15

1/2 cup golden raisins
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
2 teaspoons kosher salt, divided
1/4 teaspoon cayenne pepper, plus more
8 bone-in, skin-on chicken thighs (about 2 1/2 pounds), trimmed
1 teaspoon olive oil
6 ounces dried Spanish chorizo, casing removed, halved lengthwise, sliced into 1/4-inch-thick half-moons
1 (15.5-ounce) can chickpeas, rinsed, drained
1 teaspoon finely grated orange zest
1 small onion, thinly sliced
1/2 cup dry red wine
1/2 cup low-sodium chicken broth
1/2 teaspoon Sherry vinegar
1/3 cup plus 1 tablespoon coarsely chopped flat-leaf parsley, divided

Steps:

  • Place raisins in a small bowl; cover with hot water. Set aside.
  • Mix cumin, paprika, 1 1/4 tsp. salt, and 1/4 tsp. cayenne in another small bowl. Pat chicken dry and rub all over with spice mixture.
  • Heat oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Add chorizo and cook, stirring frequently, until crisp, 5-8 minutes.
  • Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp. salt, and a pinch of cayenne in a medium bowl.
  • Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine. Drain all but 2 Tbsp. fat from pan, then return to medium-high heat. Cook chicken, skin side down, until well-browned, 12-14 minutes. Transfer to a plate skin side up. Add onion to pan and cook, stirring occasionally, until just tender, about 3 minutes.
  • Add wine and broth. Bring to a boil, nestle chicken skin side up into onions in pan. Lower heat to medium, cover, and cook until chicken is cooked through, about 10 minutes. Meanwhile, drain raisins and stir into chorizo mixture.
  • Stir chorizo mixture and Sherry vinegar into chicken mixture. Cook, uncovered, until heated through, about 1 minute. Stir in 1/3 cup parsley, then divide among 4 plates. Top with remaining 1 Tbsp. parsley and serve.

SPANISH CHICKEN WITH CHORIZO AND CHICKPEAS



Spanish Chicken With Chorizo and Chickpeas image

Make and share this Spanish Chicken With Chorizo and Chickpeas recipe from Food.com.

Provided by jenpalombi

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

14 1/2 ounces can diced tomatoes
2 teaspoons sherry wine vinegar
1 pinch saffron thread
4 small boneless skinless chicken breast halves (about 1-1/2 lb. total)
kosher salt & freshly ground black pepper
1/4 cup all-purpose flour
2 1/2 tablespoons extra virgin olive oil
1/2 lb chorizo sausage, cut into 1/2-inch dice
3 large garlic cloves, smashed
15 ounces can chickpeas, rinsed and drained
1 teaspoon dried thyme

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 646, Fat 34.8, SaturatedFat 10.2, Cholesterol 125.5, Sodium 1162.4, Carbohydrate 36.2, Fiber 6.3, Sugar 2.8, Protein 45.9

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