Skillet-Braised Chicken Thighs with Chickpeas
- Active Time 25m
- Total Time 1h 10m
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.
Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat on the stovetop, in the oven (350 degrees F, covered, for 25-30 minutes) or in the microwave.
- 1/2 cup all-purpose flour for dredging
- 12 bone-in chicken thighs (3 1/2-4 pounds), skinned and trimmed
- Salt & freshly ground pepper to taste
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 2 small dried red chiles, crumbled
- 2 onions, peeled, quartered and thinly sliced
- 2 cloves garlic, 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) or (19-ounce) can chickpeas, rinsed
- 2 tablespoons chopped fresh parsley for garnish
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.
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.
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
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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
356 calories; 16g total fat; 4g total saturated fat; 100mg cholesterol; 220mg sodium; 21g carbohydrates; 4g fiber; 33g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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