Ingredients

• 1 lb chicken breasts, sliced in skewer size chunks, about 1″ squares
• 8 ounces chorizo in sausage casing, sliced into ¼-inch slices, divided
• 1 green bell pepper, sliced into squares
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cinammon
• 2 teaspoon paprika
• 1 teaspoon dried thyme
• 3 tablespoon white wine
• 1 (15-ounce) can chopped tomatoes
• 1½ cups chicken broth
• 1 (15-ounce) can chickpeas, drained and rinsed
• ½ cup brown rice
• 1 cup fresh flat-leaf parsley, roughly chopped
• 1 tablespoon olive oil
• salt and pepper to taste

Directions

1. Preheat oven to broil.
2. Place chicken, chorizo and bell peppers dividing equally on 4 skewers alternating ingredients.  Use ⅔ of the chorizo saving the rest for the next step.  Place skewers on foil lined baking sheet. Season skewers with salt and pepper.
3. Pour olive oil in a large frying pan over high heat, then add the rest of the chorizo. Fry for 3-5 minutes, until browned and crisp.
4. Add the chicken to the pan, season with salt and pepper, and fry for 10 minutes, stirring often, until golden.
5. Add onions to the pan and reduce the heat to medium-high. Cook for 10 minutes, stirring occasionally, until the onions have softened.
6. Stir in the cinnamon, paprika and thyme, and cook for 1 minute, until fragrant.
7. Reduce the heat to medium, pour the wine and cook until it reduces to almost nothing.
8. Add the tomatoes, rice and broth, stir, simmer for 20 minutes, covered, until it has thickened and the rice is done.
9. When rice-broth mixture has about 10-12 minutes left, place chicken-chorizo skewers in over about 1-2 inches below the broiler.  Cook for about 5 minutes on each side until done.
10. Add the chickpeas and chorizo to the rice-broth mixture, stir well, cook for 2 minutes, until heated through.
11. Before serving, add chopped parsley. Season to taste.
12. Place chickpea & rice mixture on a plate and add a chicken-chorizo skewer to serve.