Sofrito of chickpeas with skillet-braised chicken thighs

Yield: 6 servings

Measure Ingredient
12 eaches Bone-in chicken thighs,
\N \N Skinned & trimmed of fat
½ cup Flour for dredging
\N \N Salt & pepper to taste
1½ tablespoon Olive oil
2 smalls Dried red chile peppers,
\N \N Crumbled
2 \N Onions, peeled quartered &
\N \N Thinly sliced
2 \N Cloves garlic, finely choppd
1 teaspoon Paprika
1 teaspoon Dried marjoram
2 larges Tomatoes, seeded & chopped
2 larges Green bell peppers, cored,
\N \N Seeded & thinly sliced
1 cup Defatted reduced-sodium
\N \N Chicken stock
19 ounces Can chickpeas, drained &
\N \N Rinsed
2 tablespoons Chopped fresh parsley for
\N \N Garnish

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


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 ½ 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 & lightly

browned, 5 to 7 minutes. Add paprika and marjoram and cook, stirring, for 1

minute. Add tomatoes, green peppers and salt & pepper to taste; cook for 5 minutes longer. Return the chicken to the skillet, along with ½ 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 ½ 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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