*  Exported from  MasterCook  *
 
          SOFRITO OF CHICKPEAS WITH SKILLET-BRAISED CHICKEN THIGHS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12       ea           Bone-in chicken thighs,
                         Skinned & trimmed of fat
      1/2   c            Flour for dredging
                         Salt & pepper to taste
    1 1/2   T            Olive oil
    2       sm           Dried red chile peppers,
                         Crumbled
    2                    Onions, peeled quartered &
                         Thinly sliced
    2                    Cloves garlic, finely choppd
    1       t            Paprika
    1       t            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       T            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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