When served over rice, this recipe, adapted from Finecooking.com, tastes a bit like Paella but is much easier to prepare. (Feel free to add seafood or make other changes to make it more Paella-like.)
- 14-1/2-oz. can diced tomatoes
- 2 tsp. sherry vinegar
- Pinch saffron threads
- 4 small boneless, skinless chicken thighs (about 1-1/2 lb. total)
- Kosher salt and freshly ground black pepper
- 2-1/2 Tbs. extra-virgin olive oil
- 1/2 lb. chorizo, cut into 1/2-inch dice
- 3 large cloves minced garlic
- 15-oz. can chickpeas, rinsed and drained
- Flat leaf parsley
- 2 cups cooked white rice
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.
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 and chickpeas, 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.
Serve over white rice and sprinkle with parsley.