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Sofrito Of Chickpeas With Skillet-Braised Chicken Thighs

Sofrito of Chickpeas With Skillet-Braised Chicken Thighs recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Calories: 627
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.
Directions
  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 Tbsp olive oil over high heat.
  4. 4
    Add chicken, partially cover the pan, and cook until nicely browned, about 2 minutes per side (it will not be fully cooked).
  5. 5
    Remove chicken from the skillet and set aside.
  6. 6
    Reduce heat to medium, add the remaining 1/2 Tbsp oil to the skillet.
  7. 7
    Add dried chile peppers and cook until they turn dark, about 2 minutes.
  8. 8
    Remove chile peppers with a slotted spoon and discard.
  9. 9
    Add onions and garlic to the skillet; cook until soft and 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 and pepper to taste; cook for 5 minutes longer.
  12. 12
    Return the chicken to the skillet, along with 1/2 cup 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 cup chicken stock; simmer for 5 to 8 minutes.
  15. 15
    Blot off any fat that rises to the surface with paper towels.
  16. 16
    Taste and adjust seasonings.
  17. 17
    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.

Read it online: https://www.chefs-mate.com/recipe/sofrito-of-chickpeas-with-skillet-braised-chicken-thighs/