Spanish Chicken with Chickpeas & Chorizo

Spanish Chicken with Chickpeas & Chorizo
Photo by Scott Phillips


  • Pinch saffron threads
  • 14-½-oz. can diced tomatoes
  • 4 small boneless, skinless chicken breast halves (about 1-½ lb. total)
  • 2 tsp. sherry vinegar
  • ¼ cup all-purpose flour
  • 15-oz. can chickpeas, rinsed and drained
  • 2-½ Tbs. extra-virgin olive oil
  • + 4 more ingredients
    • 3 large cloves garlic, smashed
    • 1 tsp. dried thyme
    • ½ lb. chorizo, cut into ½-inch dice
    • Kosher salt and freshly ground black pepper

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 h...

View full recipe at Fine Cooking


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