Sofrito Of Chickpeas With Skillet-braised Chicken Thighs Recipe

Sofrito Of Chickpeas With Skillet-braised Chicken Thighs Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
12 each: Bone-in chicken thighs,
1 tsp: Dried marjoram,
Skinned & trimmed of fat,
2 large: Tomatoes, seeded & chopped
1/2 cup: Flour for dredging,
2 large: Green bell peppers, cored,
Salt & pepper to taste,
Seeded & thinly sliced,
1 1/2 tbsp: Olive oil,
1 cup: Defatted reduced-sodium,
2 small: Dried red chile peppers,
Chicken stock,
Crumbled,
19 ounce: Can chickpeas, drained &
2: Onions, peeled quartered &
Rinsed,
Thinly sliced,
2 tbsp: Chopped fresh parsley for,
2 Cloves: garlic, finely choppd
Garnish,
1 tsp: Paprika,

Directions:

In a shallow dish, dredge chicken thighs in flour, shaking off excess.
Season
both sides with salt and pepper. In a large cast-iron or non-stick
skillet,
heat 1 T oil over high heat. Add chicken, partially cover the pan
and cook until the chicken is nicely browned, about 2 minutes per
side (it will not be
fully cooked). Remove from the skillet and set aside. Reduce heat to
medium, add the remaining 1/2 T oil to the skillet. Add dried chile
peppers and cook until they turn dark, about 2 minutes. Remove with a
slotted spoon and discard. Add onions and garlic to the skillet; cook
until soft & lightly
browned, 5 to 7 minutes. Add paprika and marjoram and cook,
stirring, for 1
minute. Add tomatoes, green peppers and salt & pepper to taste; cook
for 5 minutes longer. Return the chicken to the skillet, along with
1/2 c of the chicken stock. Cover and simmer until the chicken is
tender and no longer pink inside, 20 to 25 minutes. Add chickpeas
and the remaining 1/2 c chicken
stock; simmer for 5 to 8 minutes. Blot off any fat that rises to the
surface
with paper towels. Taste and adjust seasonings. Garnish with
parsley.


Source from luhu.jp