Sofrito of chickpeas with skillet-braised chi
Yield: 6 Servings
Ingredients:
- 12 ea Bone-in chicken thighs Skinned & trimmed of fat
- 1/2 c Flour for dredging Salt & pepper to taste
- 1 1/2 tb Olive oil
- 2 sm Dried red chile peppers Crumbled
- 2 Onions peeled quartered & Thinly sliced
- 2 Cloves garlic finely choppd
- 1 ts Paprika
- 1 ts 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 tb Chopped fresh parsley for
Instructions:
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.
