Chicken and Chorizo over Chickpeas - No Fail Recipes

Ingredients

• 1 lb chicken breasts, sliced in skewer size chunks, about 1″ squares
• 8 ounces chorizo in sausage casing, sliced into ¼-inch slices, divided
• 1 green bell pepper, sliced into squares
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cinammon
• 2 teaspoon paprika
• 1 teaspoon dried thyme
• 3 tablespoon white wine
• 1 (15-ounce) can chopped tomatoes
• 1½ cups chicken broth
• 1 (15-ounce) can chickpeas, drained and rinsed
• ½ cup brown rice
• 1 cup fresh flat-leaf parsley, roughly chopped
• 1 tablespoon olive oil
• salt and pepper to taste
• Preheat oven to broil.
• Pour olive oil in a large frying pan over high heat, then add the rest of the chorizo. Fry for 3-5 minutes, until browned and crisp.
• Add the chicken to the pan, season with salt and pepper, and fry for 10 minutes, stirring often, until golden.
• Add onions to the pan and reduce the heat to medium-high. Cook for 10 minutes, stirring occasionally, until the onions have softened.
• Stir in the cinnamon, paprika and thyme, and cook for 1 minute, until fragrant.
• Reduce the heat to medium, pour the wine and cook until it reduces to almost nothing.
• Add the tomatoes, rice and broth, stir, simmer for 20 minutes, covered, until it has thickened and the rice is done.
• When rice-broth mixture has about 10-12 minutes left, place chicken-chorizo skewers in over about 1-2 inches below the broiler. Cook for about 5 minutes on each side until done.
• Add the chickpeas and chorizo to the rice-broth mixture, stir well, cook for 2 minutes, until heated through.
• Before serving, add chopped parsley. Season to taste.
• Place chickpea & rice mixture on a plate and add a chicken-chorizo skewer to serve.
• Gluten Free
• Main Dishes