Spanish Chicken With Chorizo And Chickpeas

---

From fine cooking #95. posted for 'zaar world tour 2009.

---

Steps

---

Pure the tomatoes and their juices , the vinegar , saffron , and 1 / 2 cup water in a blender or food processor.

---

Season the chicken with 1 teaspoons salt and 1 / 2 teaspoons 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 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.

---

Add the remaining 1 tbs.

---

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 pure , 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.

---

Ingredients

---

diced tomatoes, sherry wine vinegar, saffron thread, boneless skinless chicken breast halves, salt & freshly ground black pepper, all-purpose flour, extra virgin olive oil, chorizo sausage, garlic cloves, chickpeas, dried thyme