Skillet-Braised Chicken Thighs With Chickpeas |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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At the very end of the pay period, with a bunch of chicken in the freezer but not very many staples in the pantry, I was lucky enough to find this recipe . Their description: This full-bodied dish hails from the Catalán region of Spain. The chicken thighs stay moist and juicy when reheated, so it is a good candidate for making ahead. We left the skin on the chicken, omitted the bell peppers, used dried crushed red pepper, and served over freshly cooked rice. Ingredients:
1/2 cup all-purpose flour (for dredging) |
3 1/2-4 lbs bone-in chicken thighs, skinned and trimmed |
salt & freshly ground black pepper |
1 1/2 tablespoons extra virgin olive oil, divided |
2 small dried red chilies, crumbled |
2 onions, peeled, quartered and thinly sliced |
2 garlic cloves, minced |
1 teaspoon paprika |
1 teaspoon dried marjoram |
2 large vine-ripened tomatoes, seeded and chopped |
2 large green bell peppers, cored, seeded and thinly sliced |
1 cup reduced-sodium chicken broth, divided |
1 (15 ounce) can chickpeas, rinsed |
2 tablespoons chopped fresh parsley (to garnish) |
Directions:
1. Place flour in a shallow dish and dredge chicken thighs, shaking off excess flour. Season both sides with salt and pepper. Heat 1 tablespoon oil in a large cast-iron over high heat. Add the chicken, partially cover the pan and cook until the chicken is nicely browned, about 2 minutes per side. Transfer to a plate and set aside.
2. . Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add chiles and cook until they turn dark, about 2 minutes. Remove with a slotted spoon and discard. Add onions and garlic to the pan; 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.
3. Return the chicken to the pan, along with 1/2 cup chicken broth. Cover and simmer until the chicken is tender and no longer pink inside, 20 to 25 minutes
4. Add chickpeas and the remaining 1/2 cup chicken broth; simmer for 5 to 8 minutes. Blot any fat that rises to the surface with paper towels. Taste and adjust seasonings. Garnish with parsley.
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