Sofrito Of Chickpeas With Skillet-Braised Chicken Thighs

* Exported from MasterCook *

SOFRITO OF CHICKPEAS WITH SKILLET-BRAISED CHICKEN THIGHS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ea 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 sm Dried red chile peppers,
Crumbled
2 Onions, peeled quartered &
Thinly sliced
2 Cloves garlic, finely choppd
1 t Paprika
1 t Dried marjoram
2 lg Tomatoes, seeded & chopped
2 lg 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

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.



- - - - - - - - - - - - - - - - - -