Braised Chicken Thighs with Chorizo

Prep Time 25 min
Cook Time 40 Min
Servings 4
Difficulty Easy

Ingredients

  • 1/4 cup all-purpose flour
  • 1 1/4 tsps. salt
  • 1/2 tsp. pepper
  • 8 bone-in chicken thighs with skin (1 1/2 pounds)
  • 2 tbsps. Crisco® Pure Vegetable Oil
  • 1/2 cup chopped onion
  • 2 medium red bell peppers, cut in strips
  • 1/2 tsp. minced fresh garlic
  • 2 cups chicken broth
  • 1/3 cup diced smoked Spanish chorizo sausage
  • 1 tsp. crushed red ancho chile
  • 1 (19 oz.) can cannellini beans, rinsed and drained
  • 1/2 cup chopped flat leaf fresh parsley

Directions

  • Step 1

    COMBINE flour, 1 teaspoon salt and pepper in large resealable plastic bag. Add chicken to bag; seal. Shake to coat with flour mixture.

  • Step 2

    HEAT oil in large skillet over medium-high heat. Add chicken to skillet, skin side down. Cook 4 minutes on each side or until deep golden brown. Remove chicken from skillet. Reduce heat to low. Add onion to pan drippings; saute 2 minutes. Add red pepper and garlic; saute 5 minutes. Stir in chicken broth, chorizo, chiles and remaining 1/4 teaspoon salt. Bring to a boil over high heat. Return chicken to skillet.

  • Step 3

    COVER skillet with tight-fitting lid. Reduce heat to low. Simmer 20 minutes. Add beans to skillet. Cook, uncovered, an additional 10 minutes or until internal temperature of chicken reaches 165°F. Stir in parsley just before serving.

Serving size
(1/4 of recipe)

  • Calories 680
  • Calories from Fat390g
  • Total Fat 44g
  • Saturated Fat 12g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 185mg
  • Sodium 1510mg
  • Potassium 0mg
  • Total Carbohydrates 29g
  • Dietary Fiber 7g
  • Sugars 6g
  • Protein 43g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet