Skillet-Braised Chicken Thighs with Chickpeas

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Title: Skillet-Braised Chicken Thighs with Chickpeas
Yield: 6 Servings
Categories: Chicken, Spanish


12 Bone-in chicken thighs
-(3-1/2 to 4 lb) skinned
-and trimmed of fat
1/2 c White flour for dredging
Salt & freshly ground pepper
-to taste
1 1/2 tb Olive oil
2 sm Dried red chile peppers;
2 Onions; quartered and thinly
2 Cloves garlic;finely chopped
1 ts Paprika
1 ts Dried marjoram
2 lg Vine-ripened tomatoes;
-seeded & chopped
2 lg Green bell peppers; cored,
-seeded and thinly sliced
1 c Reduced-sodium chicken broth
19 oz Can chickpeas; drained and
2 tb Fresh parsley; chopped, for

In a shallow dish, dredge chicken thighs in flour, shaking off the excess.
Season both sides with salt and pepper. In a large cast-iron or nonstick
skillet, heat 1 tablespoon of the oil over high heat. Add the 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 the heat to medium and add the remaining 1/2 tablespoon 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 cup of the chicken broth.
Cover and simmer until the chicken is tender and no longer pink inside, 20
to 25 minutes. Add chickpeas and the remaining 1/2 cup broth; simmer for 5
to 8 minutes. Blot off any fat that rises to the surface with paper
towels. Taste and adjust seasonings. (The dish can be made up to 2 days in
advance and stored, covered in the refrigerator. Reheat gently on the
stovetop or in the microwave oven before serving.) Garnish with parsley.
Serves 6.

Each serving provides: 291 calories, 21 g protein, 11 g fat, 28 g
carbohydrate, 411 mg sodium, and 51 mg cholesterol. Source: The Eating Well
New Favorites Cookbook.

Shared and MM by Judi M. Phelps or

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