This hearty skillet braise combines juicy bone-in chicken thighs with a vibrant Mediterranean sofrito of onions, garlic, tomatoes, and green peppers. The dish is deepened with paprika, marjoram, and a touch of heat from dried red chiles, creating a complex, aromatic sauce. Chickpeas soak up the flavorful juices, adding texture and substance to every bite. It is a comforting, protein-packed meal that feels both rustic and refined. Perfect for weeknight dinners when you want something substantial yet simple to prepare. Serve it over rice or with crusty bread to soak up the delicious sauce. This recipe is a wonderful way to enjoy fresh herbs and vegetables in a warm, satisfying stew.
Sofrito Of Chickpeas With Skillet-Braised Chi
Description
This hearty skillet braise combines juicy bone-in chicken thighs with a vibrant Mediterranean sofrito of onions, garlic, tomatoes, and green peppers. The dish is deepened with paprika, marjoram, and a touch of heat from dried red chiles, creating a complex, aromatic sauce. Chickpeas soak up the flavorful juices, adding texture and substance to every bite. It is a comforting, protein-packed meal that feels both rustic and refined. Perfect for weeknight dinners when you want something substantial yet simple to prepare. Serve it over rice or with crusty bread to soak up the delicious sauce. This recipe is a wonderful way to enjoy fresh herbs and vegetables in a warm, satisfying stew.Ingredients
Directions
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In a shallow dish, dredge chicken thighs in flour, shaking off excess.
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Season both sides with salt and pepper.
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In a large cast-iron or non-stick skillet, heat 1 tablespoon olive oil over high heat.
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Add chicken thighs to the skillet, partially cover the pan, and cook until nicely browned, about 2 minutes per side.
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Remove chicken from the skillet and set aside.
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Reduce heat to medium, add the remaining 1/2 tablespoon olive oil to the skillet.
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Add dried chile peppers and cook until they turn dark, about 2 minutes.
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Remove chiles with a slotted spoon and discard.
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Add onions and garlic to the skillet; cook until soft and lightly browned, 5 to 7 minutes.
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Add paprika and marjoram and cook, stirring, for 1 minute.
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Add tomatoes, green peppers, and salt and pepper to taste; cook for 5 minutes longer.
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Return the chicken to the skillet, along with 1/2 cup of the chicken stock.
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Cover and simmer until the chicken is tender and no longer pink inside, 20 to 25 minutes.
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Add chickpeas and the remaining 1/2 cup chicken stock; simmer for 5 to 8 minutes.
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Blot off any fat that rises to the surface with paper towels.
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Taste and adjust seasonings.
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Garnish with chopped fresh parsley.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 627.0kcal
- % Daily Value *
- Total Fat 30.0g47%
- Saturated Fat 8.1g41%
- Cholesterol 240.0mg80%
- Sodium 228.0mg10%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 78.0g156%
* 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
The ingredient list in the original source was incomplete. Based on the directions, you will also need: 1/2 cup flour for dredging, 1 1/2 tablespoons olive oil total, 2 small dried red chile peppers, 2 onions, 2 cloves garlic, 1 teaspoon paprika, 1 teaspoon dried marjoram, 2 large tomatoes, 2 large green bell peppers, 1 cup defatted reduced-sodium chicken stock, 19 oz can chickpeas, and 2 tablespoons chopped fresh parsley.
For a spicier dish, leave the seeds in the dried red chiles or add a pinch of red pepper flakes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or stock if the sauce has thickened too much.
