Chicken and Chickpea Cocido

Chicken and Chickpea Cocido
  • 4 servings
  • 20 minutes to prepare
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Ingredients

  • 4 boneless chicken thighs cut in half
  • 2 cooking chorizo sausages, diced
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 1 sprig thyme
  • 1 sprig rosemary
  • 2 bay leaves
  • 8 cherry tomatoes, halved
  • 400g tin chickpeas in water
  • 1 pack of saffron
  • Salt and pepper, to taste
  • 50g Manchego cheese, grated
  • Small bunch flat parsley, chopped
  • 1/2 lemon, juice only

Instructions

Method:

  1. Brown the chicken thighs and chorizo pieces in olive oil in a deep sided frying pan, then remove and keep to one side.
  2. Add the onion, garlic, herbs and tomatoes to the pan and fry for 2 minutes.
  3. Add the chickpeas, saffron and return the chicken and chorizo back to the pan.
  4. Simmer for 30 minutes on a low heat and season to taste.
  5. Garnish with grated Manchego, chopped parsley and a squeeze of fresh lemon juice.

Chef’s Tip:

Add some king prawns and a few chopped salted anchovies for a surf and turf twist to this great Spanish stew.