Sofrito Of Chickpeas With Skillet-Braised Chi Recipe
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Sofrito Of Chickpeas With Skillet-Braised Chi
12 each Bone-in chicken thighs,
Skinned & trimmed of fat
1/2 cup Flour for dredging
Salt & pepper to taste
1 1/2 tbsp Olive oil
2 small Dried red chile peppers,
Crumbled
2 Onions, peeled quartered &
Thinly sliced
2 Cloves garlic, finely choppd
1 tsp Paprika
1 tsp Dried marjoram
2 large Tomatoes, seeded & chopped
2 large Green bell peppers, cored,
Seeded & thinly sliced
1 cup Defatted reduced-sodium
Chicken stock
19 oz Can chickpeas, drained &
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 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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