Sofrito Of Chickpeas With Skillet-Braised Chicken Thighs

Recipe Ingredients

12		Bone-in chicken thighs
		Skinned and trimmed of fat
1/2 cup	31g / 1.1oz	Flour for dredging
		Salt and pepper to taste
1 1/2 tablespoons	22ml	Olive oil
2 tablespoons	30ml	Dried red chile peppers (small)
		Crumbled
2		Onions - peeled quartered and
		Thinly sliced
2		Garlic - finely chopped
1 teaspoon	5ml	Paprika
1 teaspoon	5ml	Dried marjoram
2 teaspoons	10ml	Tomatoes - seeded and chopped (large)
2 teaspoons	10ml	Green bell peppers - cored (large)
		Seeded and thinly sliced
1 cup	237ml	Defatted reduced-sodium
		Chicken stock
1		Chickpeas - drained and
		Rinsed
2 tablespoons	30ml	Chopped fresh parsley for
		Garnish

Recipe Instructions

In a shallow dish, dredge chicken thighs in flour, shaking off excess.

Season both sides with salt and pepper. In a large cast-iron or non-stick skillet, heat 1 T oil over high heat. Add chicken, partially cover the pan and cook until the chicken is nicely browned, about 2 minutes per side (it will not be fully cooked). Remove from the skillet and set aside. Reduce heat to medium, add the remaining 1/2 T oil to the skillet. Add dried chile peppers and cook until they turn dark, about 2 minutes. Remove with a slotted spoon and discard.

Add onions and garlic to the skillet; cook until soft and lightly browned, 5 to 7 minutes. Add paprika and marjoram and cook, stirring, for 1 minute. Add tomatoes, green peppers and salt and pepper to taste; cook for 5 minutes longer. Return the chicken to the skillet, along with 1/2 c of the chicken stock. Cover and simmer until the chicken is tender and no longer pink inside, 20 to 25 minutes. Add chickpeas and the remaining 1/2 c chicken stock; simmer for 5 to 8 minutes.

Blot off any fat that rises to the surface with paper towels. Taste and adjust seasonings. Garnish with parsley.

Source:
Safeway's Fresh Idea's Magazine

Rating

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7 (1 votes)

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