Skillet-Braised Chicken Thighs with Chickpeas

Skillet-Braised Chicken Thighs with Chickpeas

2 Reviews
From: EatingWell Magazine, September/October 1994

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ½ cup all-purpose flour, for dredging
  • 12 bone-in chicken thighs, (3½-4 pounds), skinned and trimmed
  • Salt & freshly ground pepper, to taste
  • 1½ tablespoons 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 or 19-ounce can chickpeas, rinsed
  • 2 tablespoons chopped fresh parsley, for garnish


  • Active

  • Ready In

  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 1½ 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 ½ 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 ½ 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.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat on the stovetop, in the oven (350°F, covered, for 25-30 minutes) or in the microwave.

Nutrition information

  • Per serving: 353 calories; 16 g fat(4 g sat); 4 g fiber; 20 g carbohydrates; 33 g protein; 20 mcg folate; 99 mg cholesterol; 3 g sugars; 678 IU vitamin A; 36 mg vitamin C; 42 mg calcium; 3 mg iron; 289 mg sodium; 393 mg potassium
  • Nutrition Bonus: Vitamin C (60% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 4½ lean meat, ½ fat

Reviews 2

October 06, 2017
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By: Sharon
I also added a little more spice to give the dish some zing. Very good way to cook chicken. Yum
May 25, 2011
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By: Granny48
Pretty Good Easy to assemble and prepare. Not quite as flavorable as I would have liked. I added some tyme and Mrs Dash. This did the trick. Pros: Chicken was juicy and flavorful Cons: Needed a little more spice for flavor
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