Skillet-Braised Chicken Thighs with Chickpeas

Share this page
Pin It
Healthy Living

Healthy Recipes
Provided by

< BACK
Skillet-Braised Chicken Thighs with Chickpeas

Skillet-Braised Chicken Thighs with Chickpeas

This full-bodied dish hails from the Catalán region of Spain. The chicken thighs stay moist and juicy when reheated, so it is a good candidate for making ahead.

Serves 6

Prep Time 25 min

Total Time 70 min.

Ingredients

  • 1/2 cup all-purpose flour, for dredging
  • 12 bone-in chicken thighs, (3 1/2-4 pounds), skinned and trimmed
  • Salt & freshly ground pepper, to taste
  • 1 1/2 tablespoon extra-virgin olive oil, divided
  • 2 small dried red chiles, crumbled
  • 2 onions, peeled, quartered and thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried marjoram
  • 2 large vine-ripened tomatoes, seeded and chopped
  • 2 large green bell peppers, cored, seeded and thinly sliced
  • 1 cup reduced-sodium chicken broth, divided
  • 1 15-ounce o chickpeas, rinsed
  • 2 tablespoon chopped fresh parsley, for garnish

Cooking Directions

Step 1

Place flour in a shallow dish and dredge chicken thighs, shaking off excess flour. Season both sides with salt and pepper. Heat 1 tablespoon oil in a large cast-iron over high heat. Add the chicken, partially cover the pan and cook until the chicken is nicely browned, about 2 minutes per side. Transfer to a plate and set aside.

Step 2

Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add chiles and cook until they turn dark, about 2 minutes. Remove with a slotted spoon and discard. Add onions and garlic to the pan; 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.

Step 3

Return the chicken to the pan, along with 1/2 cup chicken broth. Cover and simmer until the chicken is tender and no longer pink inside, 20 to 25 minutes

Step 4

Add chickpeas and the remaining 1/2 cup chicken broth; simmer for 5 to 8 minutes. Blot any fat that rises to the surface with paper towels. Taste and adjust seasonings. Garnish with parsley.


Comments