← All recipes

Sofrito Of Chickpeas With Skillet-braised Chicken Thighs

A home-style Sofrito Of Chickpeas With Skillet-braised Chicken Thighs made with Flour For Dredging Salt Amp Pepper, T Olive Oil, Sm Dried Red Chile Peppers Crumbled, Garlic Finely Choppd, and T Paprika. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 12 pc
• 1/2 cup
• 1 1/2
• 2
• 2
• 2 clove
• 1
• 1
• 2
• 2
• 1 cup
• 19 oz
• 2

Method (preview)

1. 1

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

2. 2

   Season both sides with salt and pepper.

3. 3

   In a large cast-iron or non-stick skillet, heat 1 T oil over high heat.

4. 4

   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).

5. 5

   Remove from the skillet and set aside.

6. 6

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

7. 7

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

8. 8

   Remove with a slotted spoon and discard.

9. 9

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

10. 10

    Add paprika and marjoram and cook, stirring, for 1 minute.

11. 11

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

12. 12

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

13. 13

    Cover and simmer until the chicken is tender and no longer pink inside, 20 to 25 minutes.

14. 14

    Add chickpeas and the remaining 1/2 c chicken stock; simmer for 5 to 8 minutes.

15. 15

    Taste and adjust seasonings.

16. 16

    Garnish with parsley.