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Print this Recipe    Chicken Chickpeas

SOFRITO OF CHICKPEAS WITH SKILLET-BRAISED CHICKEN THIGHS

12 bone-in chicken thighs, skinned and trimmed of fat
1/ cup flour for dredging
Salt and pepper to taste
1 1/2 Tbsp. olive oil
2 small dried red chile peppers, crumbled
2 onions, peeled quartered and thinly sliced
2 cloves garlic, finely chopped
1 tsp. paprika
1 tsp. dried marjoram
2 large tomatoes, seeded and chopped
2 large green bell peppers, cored, seeded and thinly sliced
1 cup defatted reduced-sodium chicken stock
19 oz. can chickpeas, drained and rinsed
2 Tbsp. 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 tbsp. 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 Tbsp 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 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 cup 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. Makes 6 servings.

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