Sofrito of Chickpeas with Skillet-Braised Chi
| Yield: | 6 Servings |
| Categories: | Poultry |
| 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 |
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