Skillet-braised chicken thighs with chickpeas
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Skillet-braised chicken thighs with chickpeas
  Chicken    Spanish  
Last updated 6/12/2012 1:23:14 AM. Recipe ID 56212. Report a problem with this recipe.
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      Title: Skillet-braised chicken thighs with chickpeas
 Categories: Chicken, Spanish
      Yield: 6 Servings
 
           -JUDI M. PHELPS
     12    Bone-in chicken thighs
           -(3-1/2 to 4 lb) skinned
           -and trimmed of fat
    1/2 c  White flour for dredging
           Salt & freshly ground pepper
           -to taste
  1 1/2 tb Olive oil
      2 sm Dried red chile peppers;
           -crumbled
      2    Onions; quartered and thinly
           -sliced
      2    Cloves garlic;finely chopped
      1 ts Paprika
      1 ts Dried marjoram
      2 lg Vine-ripened tomatoes;
           -seeded & chopped
      2 lg Green bell peppers; cored,
           -seeded and thinly sliced
      1 c  Reduced-sodium chicken broth
           -defatted
     19 oz Can chickpeas; drained and
           -rinsed
      2 tb Fresh parsley; chopped, for
           -garnish
 
  In a shallow dish, dredge chicken thighs in flour, shaking off the
  excess. Season both sides with salt and pepper. In a large cast-iron
  or nonstick skillet, heat 1 tablespoon of the oil over high heat. Add
  the 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 the heat to medium and add the remaining 1/2 tablespoon 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 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 skillet, along with 1/2 cup of the 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 broth; simmer for 5 to 8 minutes.  Blot off any fat that rises to
  the surface with paper towels.  Taste and adjust seasonings. (The
  dish can be made up to 2 days in advance and stored, covered in the
  refrigerator. Reheat gently on the stovetop or in the microwave oven
  before serving.) Garnish with parsley. Serves 6.
  
  Each serving provides:  291 calories, 21 g protein, 11 g fat, 28 g
  carbohydrate, 411 mg sodium, and 51 mg cholesterol. Source: The
  Eating Well New Favorites Cookbook.
  
  Shared and MM by Judi M. Phelps jphelps@shell.portal.com or
  jphelps@best.com
 




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Recipe ID 56212 (Apr 03, 2005)

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