Slow-Cookin’ Chicken with Chorizo and Chickpeas

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chorizo This dish was totally inspired by Serious Eats, mostly for the basic ingredients. But I changed the way you fix it rather severely (they used a pressure cooker), and I added plenty of ingredients.

You should do similarly, since the basic ingredients can be added to with just about anything veggie wise you have on hand.

This was a little more soupy that stewy, but you can adjust that easily as well.

INGREDIENTS:

  • About six or so boneless chicken thighs, salted and peppered and sauteed to brown.
  • About six ounces of Spanish chorizo (not Mexican), diced
  • 1 medium onion
  • 2 ribs of celery, diced
  • 2 carrots, diced
  • 1 can chickpeas well-drained and rinsed
  • 1 28 oz can of diced tomatoes
  • a cup of chicken stock (more if desired)
  • A handful of green beans cut into about 2 inch lengths
  • One medium sweet potato, diced
  • 3 tbsp of fresh parsley chopped
  • salt and pepper to taste
  • 1 tbsp of red wine vinegar
  • 1 tsp smoky paprika

INSTRUCTIONS:

  1. After browning the meat, remove to a slow-cooker. In the same pan, saute the onion, celery and carrots, adding a bit more oil if necessary. Cook until translucent and about half-cooked through.
  2. Add the veggies to the meat and add the stock and tomatoes.
  3. Add the chorizo and chickpeas.
  4. Add the wine vinegar and paprika.
  5. Cover and slow cook for at least 4 hours on low-medium. Just bubbling is fine.
  6. In the last hour, add the green beans and the potato.
  7. Just before serving check for salt and pepper and add the parsley.

SERVES: 4-6

NOTES: You could use a whole chicken cut up, or any other pieces you favor. The darker meat lends more flavor. Add any veggies you have, especially if you have left-over cooked ones. Just add towards the end so they can still hold up.

SOURCE: Inspired by Serious Eats

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