Spanish Chicken with Chickpeas & Chorizo
Ingredients
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14 1/2-ounce can diced tomatoes
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2 teaspoons sherry vinegar
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Pinch saffron threads
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4 small boneless, skinless chicken breast halves (about 1-1/2 lb. total)
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Kosher salt and freshly ground black pepper
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1/4 cup all-purpose flour
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2-1/2 tablespoons extra-virgin olive oil
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1/2 pound chorizo, cut into 1/2-inch dice
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3 large cloves garlic, smashed
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15-ounce can chickpeas, rinsed and drained
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1 teaspoon dried thyme
Directions
1.
Puree the tomatoes and their juices, the vinegar, saffron, and 1/2 cup water in a blender or food processor. Season the chicken with 1 teaspoon salt and 1/2 teaspoon black pepper, dredge the chicken in the flour, and shake off any excess.
2.
Heat 1-1/2 tablespoons 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 tablespoon 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 puree, 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.
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