Sofrito of Chickpeas with Skillet-Braised Chicken Thighs

Name: Sofrito of Chickpeas with Skillet-Braised Chicken Thighs
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: chicken thighs, boneless, skinless; flour; salt and black pepper; olive oil; red chili peppers; onions; garlic; paprika; marjoram; tomatoes; green bell peppers; chicken broth, low salt; chickpeas (garbanzo beans); parsley leaves

Yield

6 servings

Prep

30 min

Cook

35 min

Ready

1 hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
12	each	chicken thighs, boneless, skinless bone-in, skinned, trimmed of fat	*
½	cup	all-purpose flour
1	x	salt and black pepper	*
1 ½	tablespoons	olive oil
2	small	red chili peppers dried, crumbled	*
2	each	onions peeled, quartered, thinly sliced
2	Cloves	garlic finely chopped	*
1	teaspoon	paprika
1	teaspoon	marjoram dried	*
2	large	tomatoes seeded, chopped
2	large	green bell peppers cored, seeded, thinly
1	cup	chicken broth, low salt defatted
19	ounces	chickpeas (garbanzo beans) canned, drained, rinsed
2	tablespoons	parsley leaves

Ingredients

Amount	Measure	Ingredient	Features
12	each	chicken thighs, boneless, skinless bone-in, skinned, trimmed of fat	*
118	ml	all-purpose flour
1	x	salt and black pepper	*
23	ml	olive oil
2	small	red chili peppers dried, crumbled	*
2	each	onions peeled, quartered, thinly sliced
2	Cloves	garlic finely chopped	*
5	ml	paprika
5	ml	marjoram dried	*
2	large	tomatoes seeded, chopped
2	large	green bell peppers cored, seeded, thinly
237	ml	chicken broth, low salt defatted
549.1	ml/g	chickpeas (garbanzo beans) canned, drained, rinsed
3E+1	ml	parsley leaves

Directions

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 tablespoon 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 tablespoon oil to the skillet. Add dried chili 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 ½ cup 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 cup 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.