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Recipes

Chorizo & Chickpea Braised Chicken Thighs

By Campbell's
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The bonus of braising chicken in stock is a delicious, flavorful pan sauce. Sherry vinegar adds complexity to the dish, but if you can’t find it or prefer to use something on hand, red wine vinegar is a good substitute.

What you’ll need

Ingredients

3

ounces dried chorizo

One 12 ounch jar roasted piquillo peppers, (or substitute red bell peppers)

4

large garlic cloves

6

chicken thighs, about 2 1/4 pounds

3

tablespoons extra virgin olive oil

2

tablespoons tomato paste

1

/4 cup sherry vinegar

One 15 ounce can chickpeas

1

cup Swanson Chicken Stock

1

/2 cup pitted green olives, preferably castelvetrano

A few sprigs fresh parsley

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 425. Remove the skin from the chorizo, if necessary, and cut into ¼-inch pieces. Drain roasted peppers and discard the brine. Pat dry and thinly slice 1 cup of the peppers into strips, reserve the remaining for another use. Peel and thinly slice garlic. Rinse and drain chickpeas.

    Step 2

    Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high and season the chicken with salt and pepper. Brown the chicken, about 5 minutes per side. Remove the chicken to the plate and drain excess fat from skillet.

    Step 3

    Return the skillet to medium and add the remaining tablespoon of oil, the garlic and chorizo. Cook, stirring until the garlic is light golden, about 2 minutes.

    Step 4

    Add the roasted pepper and tomato paste and cook, stirring, to toast the paste, 3 minutes.

    Step 5

    Increase the heat to high and pour the sherry vinegar into the skillet. Boil, until reduced to a glaze, about 2 minutes.

    Step 6

    Add the chickpeas and pour in the Swanson® Chicken Stock. Bring to a rolling boil.

    Step 7

    Nestle the browned chicken thighs into the skillet, skin side up, and transfer the skillet to the oven. Roast until the chicken is cooked through, about 20 minutes.

    Step 8

    While the chicken roasts, roughly chop the olives. Pick the parsley leaves and roughly chop.

    Step 9

    Remove the skillet from the oven and top with the chopped olives and parsley.

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