Tabasco Braised Chicken with Chickpeas and Kale
Tabasco Braised Chicken with Chickpeas and Kale requires around 45 minutes from start to finish. One portion of this dish contains approximately 31g of protein, 13g of fat, and a total of 344 calories. This recipe serves 6. For $1.51 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. 14745 people were glad they tried this recipe. It works well as a main course. It is a good option if you're following a gluten free and dairy free diet. This recipe from Foodie Crush requires kosher salt, canned garbanzo beans, skinless chicken thighs, and white onion. Overall, this recipe earns a super spoonacular score of 98%. Braised Chicken with Chickpeas & Peppers, Braised Indian Chicken with Chickpeas and Spinach, and Braised Chicken with Chickpeas and Swiss Chard are very similar to this recipe.
Servings: 6
Ingredients:
2 15 ounce cans diced tomatoes, including juice
2 15 ounce cans garbanzo beans
2 tablespoons canola oil
2 cups kale
kosher salt and freshly ground black pepper
1 ½ pounds skinless chicken thighs
1 tablespoon Tabasco
½ cup water
1 white onion, diced
Equipment:
dutch oven
frying pan
pot
Cooking instruction summary:
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.
Step by step:
1. Season the chicken thighs with salt and black pepper.
2. 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.
3. Remove from pan and set aside.
4. 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.
5. 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.
6. Serve over rice, quinoa or egg noodles.
Nutrition Information:
covered percent of daily need
