A hearty and flavorful Spanish-inspired dish combining tender chicken, spicy chorizo, and creamy chickpeas in a rich tomato-based sauce.
Blend the diced tomatoes, sherry vinegar, saffron, and 1/2 cup of water until smooth.
Blending the sauce ensures a smooth and consistent texture.
Season the chicken with salt and pepper, then coat it lightly with the flour.
Shake off excess flour to avoid clumping during cooking.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the chicken on both sides until golden brown, then remove and set aside.
Searing locks in the juices and adds a rich flavor to the chicken.
Add the remaining olive oil to the skillet, then sauté the chorizo and garlic until fragrant.
Stir frequently to prevent the garlic from burning.
Pour in the tomato sauce, add the chickpeas and thyme, and bring to a gentle boil.
Stir well to ensure the chickpeas are evenly coated with the sauce.
Nestle the chicken back into the skillet, cover, and simmer until the chicken is cooked through.
Covering the skillet helps retain moisture and cook the chicken evenly.
Serve the dish hot, garnished with fresh parsley if desired.
Pair with crusty bread or rice to complement the flavors.
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