* 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. - - - - - - - - - - - - - - - - - -