Cooking Index - Cooking Recipes & IdeasSofrito Of Chickpeas With Skillet-Braised Chicken Thighs Recipe - Cooking Index

Sofrito Of Chickpeas With Skillet-Braised Chicken Thighs

Type: Chicken, Poultry
Serves: 6 people

Recipe Ingredients

12   Bone-in chicken thighs
  Skinned and trimmed of fat
1/2 cup 31g / 1.1ozFlour for dredging
  Salt and pepper to taste
1 1/2 tablespoons 22mlOlive oil
2 tablespoons 30mlDried red chile peppers (small)
2   Onions - peeled quartered and
  Thinly sliced
2   Garlic - finely chopped
1 teaspoon 5mlPaprika
1 teaspoon 5mlDried marjoram
2 teaspoons 10mlTomatoes - seeded and chopped (large)
2 teaspoons 10mlGreen bell peppers - cored (large)
  Seeded and thinly sliced
1 cup 237mlDefatted reduced-sodium
  Chicken stock
1   Chickpeas - drained and
2 tablespoons 30mlChopped fresh parsley for

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.

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