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Spanish Style Braised Chicken with Spanish Chorizo on a white plate

Spanish Style Braised Chicken with Spanish Chorizo

Spanish Style Braised Chicken with Spanish Chorizo is a combination of chicken pieces nestled into a lovely curry and saffron-infused sauce complemented with sweet golden raisins, garbanzo beans, spicy Spanish Chorizo.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course, Poultry
Cuisine Mediterran
Servings 4 servings
Calories 607 kcal


  • ½ cup golden raisins
  • 1 ½ teaspoons kosher salt divided
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 4 bone-in chicken thighs skin removed and fat trimmed
  • 4 bone-in chicken legs skin removed and fat trimmed
  • 1 teaspoon olive oil or as needed
  • 6 ounces dry-cured Spanish chorizo cut in half lengthwise, then sliced into ¼ inch slices
  • 1 15.5 ounce can chickpeas (garbanzo beans), drained and rinsed
  • 1 teaspoon grated orange zest
  • 1 small onion cut in half lengthwise root to stem, then thinly sliced (about 1 cup)
  • ½ cup dry red wine a Rioja works well here
  • ½ cup low-sodium chicken stock
  • Large pinch Spanish saffron put into the wine to allow it to bloom
  • 1 teaspoon curry powder
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon Sherry vinegar
  • ¼ cup chopped fresh parsley plus some for garnish
  • ¼ cup dry roasted salted shelled pistachios


  • In a small bowl cover the raisins with hot water and set aside.
  • Mix together with the cumin, smoked paprika, and 1 teaspoon salt. Rub well over both sides of the chicken pieces. Set-aside.
  • In a medium bowl mix together the chickpeas, orange zest and ½ teaspoon of salt. 
  • Heat the oil over medium heat in a large Dutch oven or skillet; add the chorizo and cook, stirring, until beginning to crisp about 5 minutes. Remove with a slotted spoon and add them to the chickpeas. Stir to combine.
  • Add (or remove) oil from the pan until you have about 2 tablespoons fat, then add the chicken pieces cooking them for about 10 minutes, turning as needed, until browned. Add the onion to the pan and cook until tender, about 3-4 minutes. Stir in the wine, chicken stock, saffron, curry powder, and cayenne. Lower the heat to simmer, cover and cook for about 15 minutes, or until the chicken is cooked through. 
  • Drain the raisins and add to the chicken along with the chickpea/chorizo mixture. Stir in the Sherry vinegar. Simmer for 3 - 4 minutes then stir in ¼ cup parsley. Divide chicken between 4 warm bowls, top with toasted pistachios and additional chopped parsley, if desired.


Serving: 1gSodium: 1423mgSugar: 16gFiber: 7gCholesterol: 107mgCalories: 607kcalPolyunsaturated Fat: 14gSaturated Fat: 7gFat: 29gProtein: 37gCarbohydrates: 48g
Keyword braised chicken, saffron, spicy chicken
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