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Skillet-Braised Chicken Thighs With Chickpeas

Skillet-Braised Chicken Thighs With Chickpeas recipe image
This hearty skillet dish combines succulent bone-in chicken thighs with earthy chickpeas in a rich, aromatic tomato and pepper sauce. Infused with paprika, marjoram, and a hint of dried chile heat, the flavors meld beautifully during a gentle simmer. The chicken becomes fall-off-the-bone tender while the chickpeas soak up the savory juices. It is a comforting, protein-packed main course perfect for weeknight dinners or casual gatherings.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 418.0
Description
This hearty skillet dish combines succulent bone-in chicken thighs with earthy chickpeas in a rich, aromatic tomato and pepper sauce. Infused with paprika, marjoram, and a hint of dried chile heat, the flavors meld beautifully during a gentle simmer. The chicken becomes fall-off-the-bone tender while the chickpeas soak up the savory juices. It is a comforting, protein-packed main course perfect for weeknight dinners or casual gatherings.
Ingredients
  • 12 Bone-in chicken thighs
  • 0.5 cup White flour for dredging
  • 1.5 tbsp Olive oil
  • 2 Dried red chile peppers, crumbled
  • 2 Onions, quartered and thinly sliced
  • 2 Cloves garlic, finely chopped
  • 1 tsp Paprika
  • 1 tsp 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, defatted
  • 19 oz Can chickpeas, drained and rinsed
  • 2 tbsp Fresh parsley, chopped, for garnish
  • Salt and freshly ground pepper to taste
Directions
  1. 1
    In a shallow dish, dredge chicken thighs in flour, shaking off the excess.
  2. 2
    Season both sides of the chicken with salt and pepper.
  3. 3
    In a large cast-iron or nonstick skillet, heat 1 tablespoon of the olive oil over high heat.
  4. 4
    Add the chicken thighs to the skillet, cover partially, and cook until nicely browned on both sides, about 2 minutes per side.
  5. 5
    Remove the chicken from the skillet and set aside on a plate.
  6. 6
    Reduce the heat to medium and add the remaining 1/2 tablespoon of oil to the skillet.
  7. 7
    Add the crumbled dried chile peppers and cook until they turn dark, about 2 minutes.
  8. 8
    Remove the chile peppers with a slotted spoon and discard them.
  9. 9
    Add the sliced onions and chopped garlic to the skillet; cook until soft and lightly browned, 5 to 7 minutes.
  10. 10
    Add the paprika and marjoram, stirring constantly for 1 minute to release their aromas.
  11. 11
    Add the chopped tomatoes, sliced green peppers, and additional salt and pepper to taste; cook for 5 minutes longer.
  12. 12
    Return the chicken thighs to the skillet, nestling them into the vegetable mixture, and add 1/2 cup of the chicken broth.
  13. 13
    Cover the skillet and simmer until the chicken is tender and no longer pink inside, 20 to 25 minutes.
  14. 14
    Add the drained chickpeas and the remaining 1/2 cup of chicken broth; simmer uncovered for 5 to 8 minutes to allow flavors to meld.
  15. 15
    Blot off any excess fat that rises to the surface with paper towels.
  16. 16
    Taste the sauce and adjust seasonings with salt and pepper if needed.
  17. 17
    Garnish with fresh chopped parsley before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 418.0kcal
% Daily Value *
Total Fat 20.0g31%
Saturated Fat 5.4g27%
Cholesterol 160.0mg54%
Sodium 152.0mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 52.0g104%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make Ahead: This dish can be made up to 2 days in advance. Store covered in the refrigerator. Reheat gently on the stovetop over low heat or in the microwave before serving.

Ingredient Substitutions: You can use boneless skinless chicken thighs for a quicker cooking time, but reduce the simmering time to 10-12 minutes to prevent drying out.

Serving Suggestion: Serve over fluffy white rice, couscous, or with crusty bread to soak up the delicious sauce.

Keywords: skillet, braised, chicken, thighs, chickpeas, garbanzo, tomato, peppers, spanish, one-pot, dinner, comfort, easy, weeknight, protein, healthy
Read it online: https://www.chefs-mate.com/recipe/skillet-braised-chicken-thighs-with-chickpeas/