September 13th, 2010
I may have created this dish on the fly, but I must have had cassoulet on the brain. My dutch oven filled with crisped poultry, roasted sausage and beans, the resemblance to the rustic classic recipe was clear. But, instead of duck, herbs de provence and other French ingredients, I used chorizo, garbanzo beans and cilantro to create a Spanish version. And, let me tell you, it’s quite tasty.
(You listening, Spain?!)
Though essentially peasant food, cassoulet can be an intense dish to take on. This is not. Remember: I pulled this dish together on the fly. I had chicken. That seemed boring. While running errands, I noticed fresh chorizo at my local specialty food store. That seemed exciting. Just the two together seemed, well, a bit of a meat fest. Enter beans, and voila. Or should I say, aja! (Yes, I actually looked up how to translate “voila” into Spanish and that’s the best I could come up with. Have better?!)
Between browning and roasting in the oven, this takes about 45 minutes, largely unattended. With no chopped onions or garlic, there’s hardly any prep (the chorizo gives this dish plenty of flavor). Save the effort for a salad and veggies.
Oh! And I can’t forget to tell you that I served this—to the adults!—with Portuguese piri piri. A tiny dash of the firey sauce was the perfect finish to this one-pot meal. If you don’t have or can’t make your own piri piri, add a splash of your favorite hot sauce.
Roast Chicken and Chorizo with Garbanzo Beans
(can be shared with kids 8+ mos)*
2 Tbsp olive oil
1 1/2 lbs boneless, skinless chicken thighs
salt and pepper
1 lb fresh chorizo, cut into 1 1/2″ pieces
2 15 oz cans garbanzo beans, drained & rinsed
1/3 c chicken broth
1 c chopped tomatoes
piri piri or other hot sauce, optional
1. Preheat oven to 375 degrees. In the meantime, heat olive oil in a large dutch oven over medium-high heat. Season chicken with salt and pepper, and sear one side in the hot oil. When browned, flip and add chorizo. Brown the second side of the chicken thighs and chorizo. Take the pot off of the heat and drain 90% of the fat.
2. Add beans, broth and tomatoes. Stir to bring all the ingredients together before putting in the hot oven. Roast for 30 minutes.
3. Take pot out of the oven. The sauce should have thickened up a bit and the meat should be cooked through and crispy in spots. Stir in some chopped cilantro—as much as you like—and place on a serving platter. Top with a little more cilantro and serve with hot sauce.
*Note: Puree or cut up chickpeas and tomatoes for youngest eaters. Add chicken and/or sausage for those kids eating meat. Be sure they get a taste of the cilantro to excited those taste buds, but you might want to keep the hot sauce at bay!