This comforting skillet braise combines tender, skin-on chicken thighs with a vibrant sofrito of tomatoes, green peppers, and onions. The dish is elevated with earthy dried marjoram, smoky paprika, and a hint of heat from dried red chiles. As the chicken simmers in its own juices and chicken stock, it becomes fall-off-the-bone tender, infusing the sauce with deep flavor. The addition of chickpeas adds a satisfying texture and extra protein, making this a complete meal in one pan. It is perfect for weeknight dinners when you want restaurant-quality flavor without the fuss. Serve over rice or crusty bread to soak up the delicious sauce.
Sofrito Of Chickpeas With Skillet-Braised Chicken Thighs
Description
This comforting skillet braise combines tender, skin-on chicken thighs with a vibrant sofrito of tomatoes, green peppers, and onions. The dish is elevated with earthy dried marjoram, smoky paprika, and a hint of heat from dried red chiles. As the chicken simmers in its own juices and chicken stock, it becomes fall-off-the-bone tender, infusing the sauce with deep flavor. The addition of chickpeas adds a satisfying texture and extra protein, making this a complete meal in one pan. It is perfect for weeknight dinners when you want restaurant-quality flavor without the fuss. Serve over rice or crusty bread to soak up the delicious sauce.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 Tbsp olive oil over high heat.
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Add chicken, partially cover the pan, and cook until nicely browned, about 2 minutes per side (it will not be fully cooked).
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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 Tbsp 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 chile peppers 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 parsley.
Nutrition Facts
- Amount Per Serving
- Calories 627kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 8.1g41%
- Cholesterol 240mg80%
- Sodium 228mg10%
- Protein 78g156%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
