Tabasco Braised Chicken with Chickpeas and Kale
User Reviews
4.7
30 reviews
Excellent
Tabasco Braised Chicken with Chickpeas and Kale
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 ½ pounds chicken thighs skinless
- 2 tablespoons all-purpose flour
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 tablespoons canola oil
- 1 white onion , diced
- 2 15 ounce diced tomatoes including juice, canned
- 2 15 ounce garbanzo bean canned
- 2 cups kale
- 1 tablespoon Tabasco sauce
- ½ cup water
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.
Genuine Reviews
User Reviews
Overall Rating
4.7
30 reviews
Excellent
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