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Sofrito Of Chickpeas With Skillet-braised Chicken Thighs

Make Sofrito Of Chickpeas With Skillet-braised Chicken Thighs at home with Flour For Dredging, Salt And Pepper, Olive Oil, Dried Red Chile Peppers Crumbled, and Garlic Finely Chopped. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 12
• 1
• Salt And Pepper
• 1 1/2 tbsp
• 2
• 2
• 2 clove
• 1 tsp
• 1 tsp
• 2
• 2
• 1 cup
• 19 oz
• 2 tbsp

Method (preview)

1. 1

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

2. 2

   Excess. Season both sides with salt and pepper. In a large cast-iron

3. 3

   Or non-stick skillet, heat 1 tbsp. oil over high heat. Add chicken,

4. 4

   Partially cover the pan and cook until the chicken is nicely browned,

5. 5

   About 2 minutes per side (it will not be fully cooked).

6. 6

   Remove from The skillet and set aside.

7. 7

   Reduce heat to medium, add the remaining 1/2 Tbsp oil to the skillet.

8. 8

   Add dried chile peppers and cook until They turn dark, about 2 minutes.

9. 9

   Remove with a slotted spoon and Discard.

10. 10

    Add onions and garlic to the skillet; cook until soft and Lightly browned, 5 to 7 minutes.

11. 11

    Add paprika and marjoram and cook,

12. 12

    Stirring, for 1 minute.

13. 13

    Add tomatoes, green peppers and salt and Pepper to taste; cook for 5 minutes longer.

14. 14

    Return the chicken to The skillet, along with 1/2 cup of the chicken stock.

15. 15

    Cover and Simmer until the chicken is tender and no longer pink inside, 20

16. 16

    To 25 minutes. Add chickpeas and the remaining 1/2 cup chicken

17. 17

    Stock; simmer for 5 to 8 minutes. Blot off any fat that rises to The surface with paper towels. Taste and adjust seasonings. Garnish

18. 18

    With parsley. Makes 6 servings.