• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Sofrito of Chickpeas with Skillet-Braised Chi

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 12 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
  • 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.

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