Chickpea, Chorizo and Chicken Stew

Prep Time: 45 min(s)
Cook Time: 1 hr(s)
Serves: 8
Difficulty: Advanced
Ethnicity: Spanish
Tools:
9 x 13-inch baking pan
colander
cutting board
Dutch oven
large chef's knife
measuring cups
measuring spoons
medium mixing bowl
peeler
sheet pan/jelly roll
tongs
wire rack with tray (seasoning, cooling, resting)
wooden spoon

The key to involved recipes, like this one, is to have all of your mise en place ready.
Ingredients:
1 1/2 pound chicken thighs - (bone-in) washed, dried and seasoned
2 tablespoon(s) olive oil
3/4 pound chorizo (Spanish) - 1/2-inch diced
1 onion - peeled and medium diced (Learn How)
4 garlic cloves - peeled and minced (Learn How)
2 teaspoon(s) cumin seeds - toasted and ground
1 jalapeno pepper - brunoise (Learn How)
1 carrot - peeled and small diced (Learn How)
1 celery stalk - small diced (Learn How)
1/2 fennel bulb - small diced (Learn How)
2 diced tomatoes
1 cup(s) white wine
2 tablespoon(s) red wine vinegar
1 pound - chickpeas - (dried) soaked in water overnight and drained
10 cup(s) - chicken stock (white)
1 pinch salt and pepper - to taste
1 pinch red chile flakes - ground
1 bunch of swiss chard - julienned (Learn How)
1/4 cup(s) cilantro - chopped
1/2 cup(s) queso fresco - for a garnish

Steps:

-Season the chicken thighs with salt and pepper on a wire rack over a sheet pan.

-Heat a large Dutch oven or stock pot to medium. Drizzle a little olive oil in the pot, and place chicken thighs in it, skin-side down (4 at a time).

-Brown the chicken on the skin-side, flip, and saute for 1 more minute; transfer to a casserole dish. Preheat oven to 375 degrees.

-In the same pot, brown the chorizo and set aside.

-Saute the onions in the same pot, adding a little oil if necessary, until translucent. Add the garlic, ground cumin and jalapeno.

-Saute for 1-2 minutes and add the carrot, celery and fennel. Saute for 2 minutes more; add the tomatoes and white wine.

-Stir to deglaze the pot, scraping up any brown bits (fonds). Once the wine has reduced by half, add the vinegar and cook for another 3 minutes.

-Add the chickpeas and stock to the pot. Keep the temperature at medium and bring to a simmer.

-Meanwhile, roast the chicken thighs in the oven at 375 for 30 minutes or until cooked through.

-Let the thighs cool down, pull the meat off of the bone and reserve.

-Add seasoning to the soup and cook until it thickens up and the chickpeas are soft.

-Add the chard, chorizo and chicken; stir to warm. Add cilantro and taste for seasoning.

-Serve in a bowl with the queso fresco as a garnish on top.

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