Skillet-braised Chicken Thighs With Chickpeas
| 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 | T | Olive oil |
| 2 | Dried red chile peppers | |
| crumbled | ||
| 2 | Onions, quartered and thinly | |
| sliced | ||
| 2 | Cloves garlic, finely chopped | |
| 1 | t | Paprika |
| 1 | t | Dried marjoram |
| 2 | Vine-ripened tomatoes | |
| seeded & chopped | ||
| 2 | Green bell peppers, cored | |
| seeded and thinly sliced | ||
| 1 | c | Reduced-sodium chicken broth |
| defatted | ||
| 19 | oz | Can chickpeas, drained and |
| rinsed | ||
| 2 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 334
Calories From Fat: 89
Total Fat: 10g
Cholesterol: 114.5mg
Sodium: 484.1mg
Potassium: 683.8mg
Carbohydrates: 27.5g
Fiber: 5.8g
Sugar: 3.2g
Protein: 33.2g