Ingredients
14 oz can diced tomatoes
2 tsp sherry vinegar
Pinch saffron threads
4 small boneless skinless chicken breast halves
Kosher salt and black pepper
1/4 cup flour
2 1/2 tbs 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 tbsp fresh thyme
Preparation
Puree tomatoes and their juices, the vinegar, saffron, and 1/2 cup water in a blender or food processor. Season the chicken with 1 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 med-high heat until shimmering hot. Add the chicken and cook without touching until browned, 2 - 3 minutes. Flip and cook until the other side browns, 2 min 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 - 2 minutes. Add the tomatoe puree, chickpeas, and thyme and bring to a boil. Add the chicken. Reduce heat to a simmer and cover, and cook until the chicken is cooked through, about 10 minutes. Season to taste with salt and pepper.
