Sofrito Of Chickpeas With Skillet-braised Chi

Randy’s Nine Personal Guidelines for Contentment (1 Tim. 6:6): 1. Pursue the gold, not the tin – Remember only Jesus Christ is sufficient to bring the fullness of joy that my heart desires. Anything less is not built to bring me the highest satisfaction. God is not in the business of creating idols (Mt. 13:45-46). 2. Be thankful for what you have – Anything beyond hell is a gift of God’s grace (1 Thes. 5:18). 3. Tame those tastebuds – I won’t want what I don’t know is out there (1 Cor. 9:27). 4. Be wary of commercials – The goal of advertising is to breed discontentment to get me to want something I never thought I needed (1 Tim. 6:9). 5. Prioritize your needs, not your wants – Pursue that which God promises, not that which is seldom received or breeds a desire for more. What does God want me to want (1 Tim. 6:7-8). 6. Know when enough is enough – Does a bigger income always need to translate into a bigger lifestyle (Phil. 4:11-12)? 7. No U-Hails behind hearses – The temporary things don’t last in this life and are definitely not transferred to the next. Pursue what I’ll cherish for an eternity (Mt. 6:19-21). 8. The two greatest commandments – The four sins of discontentment, doubt and complaining against God and jealously and coveting against people, will end when I love God and love others (Mt. 22:38-40). 9. Who’s the boss? – Do I own my stuff or does my stuff own me (1 Cor. 6:12)?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Poultry	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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.

A Message from our Provider:

“St Valentine found true love – Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 339 Calories From Fat: 89 Total Fat: 10.1g Cholesterol: 114.5mg Sodium: 469.7mg Potassium: 748.4mg Carbohydrates: 29.2g Fiber: 6.3g Sugar: 4.4g Protein: 33g