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Chickpea, Chorizo and Chicken Stew

August 3, 2009

I had a link of frozen chorizo hanging around in my freezer and had been looking for recipes for a while that would inspire me to use it.

chickpea, chorizo and chicken stew

chickpea, chorizo and chicken stew

For some reason, this one caught my eye…maybe because it’s pretty South Beach and uses lots of protein and vegetables.  And maybe because all the vegetables kind of made a sofrito, which I knew would give it a lot of flavor.  This dish is really flavorful and would be great for cooler weather, although it was fine for a rainy summer night…with no power, I might add.  I made this by tiny camping lantern light.  This recipe is adapted from Gourmet and serves 6-8.

Ingredients:

1 lb chickpeas, picked over

3 T olive oil

5 garlic cloves, minced

2 medium tomatoes, seeded and diced

2 T fresh jalapenos, ribs and seeds removed, and minced

2 celery stalks, cut into 1/4″ dice

1 large carrot, cut into 1/4″ dice

1 red bell pepper, cut into 1/4″ dice

1 poblano chile, ribs and seeds removed, then cut into 1/4″ dice

1 small fennel bulb, stalk removed and bulb cut into 1/4″ dice

1 T black peppercorns

1 T cumin seeds

1/2 c sherry

1 bay leaf

10 c chicken stock or broth

3/4 lb fresh Mexican chorizo

1 1/2 lb chicken thighs, with skin and bones

4 fresh rosemary stalks

salt and pepper to taste

Directions:

Place chickpeas in a large bowl, cover by 2″ water and let soak for 8-12 hours.  Or do a quick soak- bring chickpeas and water to a boil, then let sit for 1 hour.  Drain and rinse chickpeas.

Place peppercorns and cumin seeds in a small, dry skillet over medium high heat.  Toast the spices, shaking the pan often, until they are fragrant, about 2-3 minutes.  Finely grind spices in a spice grinder.

Heat 2 T olive oil in a large soup pot over medium heat.  Add garlic, tomatoes, jalapenos, celery, red pepper, poblano chile, carrot and fennel to the pot and saute until browned, about 20 minutes.  Add ground pepper and cumin and stir for a minute.  Turn up heat and add sherry, scraping the bottom of the pot to loosen the browned bits.  When sherry is mostly evaporated, add the bay leaf, chicken stock and soaked chickpeas and bring to a boil.  Turn down heat and simmer gently for 1 1/2-2 hours, until chickpeas are tender.

Meanwhile, heat remaining 1 T olive oil in a skillet over medium-high heat.  Season chicken thighs with salt and pepper.  Place chicken skin side down in the pan, nestling the rosemary around it.  Cook for about 5-7 minutes each side, until sin is browned and meat is cooked through.  Set chicken aside.  Wipe out the skillet and either place the chorizo links in the pan (if they are made with natural casing), or if the chorizo is made with plastic casing, remove the meat and crumble it into the pan.  Cook chorizo until done, about 5-10 minutes, depending on if it’s whole or crumbled.  If keeping whole, let cool and cut into slices.

When chickpeas are tender, add chicken and chorizo to the pot and cook until heated through.  Season with salt and pepper, as desired.

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