| 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
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