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Sofrito of Chickpeas with Skillet braised Chicken Thighs

Ingredients
  • 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 teaspoon paprika
  • 1 teaspoon 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.s can chickpeas, drained and rinsed
  • 2 Tbsp. chopped fresh parsley for garnish
Instructions

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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