Tabasco Braised Chicken with Chickpeas and Kale

Name: Tabasco Braised Chicken with Chickpeas and Kale
Yield: 1 serving
Ingredients: 1 ½ pounds skinless chicken thighs; 2 tablespoons all-purpose flour; Kosher salt and freshly ground black pepper; 2 tablespoons canola oil; 1 white onion; 2 15 ounce cans diced tomatoes; 2 15 ounce cans garbanzo beans; 2 cups kale; 1 tablespoon tabasco; ½ cup water

User Reviews

4.7

30 reviews

Excellent

Course
Salad
Cuisine
American

Tabasco Braised Chicken with Chickpeas and Kale

Iris Warren

Report

Enjoy something delicious and satisfying with this easy-to-make recipe.

Share:

I Made This!

Be the first!

Print

16 people printed this

Save this

Be the first!

Ingredients

1 ½ pounds skinless chicken thighs
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 white onion , diced
2 15 ounce cans diced tomatoes , including juice
2 15 ounce cans garbanzo beans
2 cups kale
1 tablespoon tabasco
½ cup water

Add to Shopping List

Instructions

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.
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 egg noodles.