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Braised Chicken with Chickpeas and Kale Recipe

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This recipe for Braised Chicken with Chickpeas and Kale is from Donna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pounds skinless chicken thighs
kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 medium white onion, diced
1 15 ounce cans diced tomatoes, including juice
1 15 ounce cans garbanzo beans
2 cups kale
1 tablespoon Tabasco or paprika (something spicy)
1/4 cup water
Directions:
Directions:
1.Season the chicken thighs with salt and black pepper. Heat 1 tablespoon of oil over medium high heat in a large dutch oven or 8 quart stockpot. Cook one half of the chicken for 5-7 minutes per side or until nicely browned. Remove from pan and set aside. Add the remaining oil to the pan and cook the other half of the chicken, remove from pan and add to the reserved chicken.

2.Reduce the heat to medium and add the onion to the pot. Cook for 4-5 minutes or until onion becomes tender. Add tomatoes with juice, garbanzo beans with juice, kale, Tabasco and water and stir making sure to scrape the bits off the bottom of the pot. Nestle the chicken thighs with their juices in the tomato mixture, bring to a boil and reduce to simmer, and cook for 25-30 minutes or until flavors have melded. Serve over rice, quinoa, or cous cous. I used cous cous and it absorbed the juices nicely.
Number Of Servings:
Number Of Servings:
3-4 servings
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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