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.
- 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 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
- 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.
- 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.
- 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
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat on the stovetop, in the oven (350Â°F, covered, for 25-30 minutes) or in the microwave.
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.
Nutrition Bonus: Vitamin C (61% daily value), Selenium (27% dv), Zinc (20% dv), Iron (18% dv), Vitamin A (14% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1 starch, 4 1/2 lean meat, 1/2 fat
More From EatingWell
Onions are the perfect accompaniment to almost any savory...
Pesto is an easy way to add flavor without tons of extra...
Having a snack attack? Stock your fridge and pantry with...
Coffee is a healthy and flavorful addition to many desserts...
Coconut is a sweet addition to many healthy breakfast recipes...
The health perks of coffee only add to it's appeal for coffee...
If you’re looking for healthier food to enjoy during the...
Lentils are a versatile, budget-friendly and healthy addition...
Pork chops are a versatile and budget-friendly option for...
Apple recipes are a favorite fall fruit, whether you enjoy...
Make sure you have a quick and easy dinner ready to go next...
If you like your food hot—spicy, that is—we've got some...
Mediterranean cuisine is delicious: it’s rich in fruits,...
This Valentine’s Day, stay in with the ones you love and make...
Ring in the Chinese New Year with these healthy Chinese...
From grilled steak to creamy chicken, our quick and healthy...
- Ease of Preparation
- Total Time
- More than 1 hour