Spanish Chicken with Chickpeas & Chorizo

When the weather turns cool, add a little heat to your weeknight meal. In this dish, chorizo, a spicy Spanish sausage, combines with chicken, chickpeas, tomatoes, and garlic to make a warming dinner. Chorizo is available in many supermarkets and specialty stores and is worth a special trip if you have to make one.

• 14-1/2-oz. can diced tomatoes
• 2 tsp. sherry vinegar
• Pinch saffron threads
• 4 small boneless, skinless chicken breast halves (about 1-1/2 lb. total)
• Kosher salt and freshly ground black pepper
• 1/4 cup all-purpose flour
• 2-1/2 Tbs. extra-virgin olive oil
• 1/2 lb. chorizo, cut into 1/2-inch dice
• 3 large cloves garlic, smashed
• 15-oz. can chickpeas, rinsed and drained
• 1 tsp. dried thyme

Purée the tomatoes and their juices, the vinegar, saffron, and 1/2 cup water in a blender or food processor. Season the chicken with 1 tsp. salt and 1/2 tsp. 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 purée, 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.