Skillet-Braised Chicken Thighs with Chickpeas (Printer-Friendly Version) | Eating Well
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Skillet-Braised Chicken Thighs with Chickpeas

http://www.eatingwell.com/recipes/skillet_braised_chicken_thighs_with_chickpeas.html

From EatingWell:  September/October 1994, The Essential EatingWell Cookbook (2004)

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.

6 servings | Active Time: 25 minutes | Total Time: 1 hour 10 minutes

Ingredients

Preparation

  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.
  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.
  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
  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.

Nutrition

Per serving : 356 Calories; 16 g Fat; 4 g Sat; 7 g Mono; 100 mg Cholesterol; 21 g Carbohydrates; 33 g Protein; 4 g Fiber; 220 mg Sodium; 362 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 4 1/2 lean meat, 1/2 fat

Tips & Notes