| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Spanish | Chicken, Spanish | 6 | Servings |
INGREDIENTS
| -JUDI M. PHELPS | ||
| 12 | Bone-in chicken thighs (3-1/2 to 4 lb) skinned and trimmed of fat | |
| 1/2 | c | White flour for dredging |
| Salt & freshly ground pepper to taste | ||
| 1 1/2 | tb | Olive oil |
| 2 | sm | Dried red chile peppers; crumbled |
| 2 | Onions; quartered and thinly sliced | |
| 2 | Cloves garlic;finely chopped | |
| 1 | ts | Paprika |
| 1 | ts | Dried marjoram |
| 2 | lg | Vine-ripened tomatoes; seeded & chopped |
| 2 | lg | Green bell peppers; cored, seeded and thinly sliced |
| 1 | c | Reduced-sodium chicken broth defatted |
| 19 | oz | Can chickpeas; drained and rinsed |
| 2 | tb | Fresh parsley; chopped, for garnish |
INSTRUCTIONS
In a shallow dish, dredge chicken thighs in flour, shaking off the excess. Season both sides with salt and pepper. In a large cast-iron or nonstick skillet, heat 1 tablespoon of the oil over high heat. Add the 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 the heat to medium and add the remaining 1/2 tablespoon 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 and lightly browned, 5 to 7 minutes. Add paprika and marjoram and cook, stirring, for 1 minute. Add tomatoes, green peppers and salt and pepper to taste; cook for 5 minutes longer. Return the chicken to the skillet, along with 1/2 cup of the chicken broth. Cover and simmer until the chicken is tender and no longer pink inside, 20 to 25 minutes. Add chickpeas and the remaining 1/2 cup broth; simmer for 5 to 8 minutes. Blot off any fat that rises to the surface with paper towels. Taste and adjust seasonings. (The dish can be made up to 2 days in advance and stored, covered in the refrigerator. Reheat gently on the stovetop or in the microwave oven before serving.) Garnish with parsley. Serves 6. Each serving provides: 291 calories, 21 g protein, 11 g fat, 28 g carbohydrate, 411 mg sodium, and 51 mg cholesterol. Source: The Eating Well New Favorites Cookbook. Shared and MM by Judi M. Phelps jphelps@shell.portal.com or jphelps@best.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“As a former fetus, I oppose abortion…”