Tabasco Braised Chicken with Chickpeas and Kale

by heidi on October 21, 2013

This post is sponsored by Tabasco as part of its 10-Ingredient Challenge. Thanks for supporting companies I believe in, which allows me to create more unique content and recipes for you.

When most of us think of chicken stewy soup-ish meal, what usually comes to mind is a chicken broth version with chunks of carrots and celery maybe with rice, maybe with potatoes. But in my opinion, It’s time to broaden our horizons, and this Tabasco Braised Chicken with Chickpeas and Kale is the reason why.

Tabasco Braised Chicken with Chickpeas | foodiecrush.com

Lately I’ve been hearing a lot of requests for quicker, easier weeknight dinners. Yes, that was me you heard pleading for divine intervention under my breath, or maybe I was screaming it out loud.

Regardless, it’s what’s needed now, with high fives and knuckle bumps when you can make it all in one pot.

My Tabasco Braised Chicken with Chickpeas and Kale is my fourth recipe for the Tabasco 10-Ingredient Challenge that started with Tabasco Brined Spicy Drumsticks and Tabasco Chicken Meatballs in a Spicy Tomato and Apricot Sauce. This time around we’re gathering at the table for a little comfort eating.

Tabasco Braised Chicken with Chickpeas | foodiecrush.com

So what is it that makes this recipe so special that I made it twice in one week? Yep, twice in one week. Not even for recipe testing but just because it was so dang good.

The answer is simple, and in 10 ingredients or less. Tomatoes, onions and a dose of spicy Tabasco build a rich and flavor-filled tomato-based broth as the home for chunks of chicken thighs, chickpeas aka garbanzo beans and kale.

Tabasco Braised Chicken with Chickpeas | foodiecrush.com

Tabasco Braised Chicken with Chickpeas | foodiecrush.com

This recipe is a one pot meal that calls for a darker meat like chicken thighs, meat that won’t dry out or get stringy. A braise is defined as cooking low and slow. Sometimes it can become an all day affair, but this is a quicker version, and perfect for weeknights.

Chicken thighs are the no-frills, often overlooked portion of the chicken. They’re the mousy, shy girl in the corner. And just like that mousy shy girl in the corner, chicken thighs have a yet to become the popular kid, but just waiting for that shining personality to be coaxed out.

Tabasco Braised Chicken with Chickpeas | foodiecrush.com

Tabasco Braised Chicken with Chickpeas | foodiecrush.com

Thighs are cheaper than chicken breasts and aren’t as lean a cut, which lends huge flavor to its culinary profile. If there’s one thing you should learn about cooking, it’s that fat equals flavor. Most often dark meat has more fat, or at least isn’t as lean, and will make all the difference in the flavor of your dinner. And we all know flavor is good. Which makes me, and you, and everyone taking a bite very happy.

Generously seasoned with salt and pepper and then a quick dunk into a poof of flour, the chicken thighs are browned in a lightly oiled pot to create a ton of flavor that’s released from the bottom of the pot once the juicy veggies are added.

Tabasco is the only spice that’s needed in the melding of this one pot full of flavors, with it’s spicy kick mellowing with the cooking time. It creates a flavor much more complex than one would imagine with just  a few shakes from a bottle of hot sauce.

It’s the key to an eye-opening dining experience.

Tabasco Braised Chicken with Chickpeas and Kale

Yield: serves 6

Tabasco Braised Chicken with Chickpeas and Kale

Ingredients

1 ½ pounds skinless chicken thighs
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

Instructions

  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 egg noodles.
http://www.foodiecrush.com/2013/10/tabasco-braised-chicken-chickpeas-kale/

One more recipe is on its way tomorrow. Check in to see what spicy vegetable focused meal is in store. Did I mention there will be bacon?

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16 comments |

Posted in: chicken and turkey,entrees,soups and stews

{ 12 comments… read them below or add one }

Sandy @ RE October 21, 2013 at 7:11 am

Fabulous!

Perfect one-pot meal. Thanks for sharing, Heidi!

Reply

Bev @ Bev Cooks October 21, 2013 at 8:13 am

All. Over. This. And. In. It.

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Liz October 21, 2013 at 8:59 am

Nice recipe. Thank you.

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naomi October 21, 2013 at 11:52 am

One pot, and Tabasco–I’m all over this! Lovely recipe, Heidi!

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Brian @ A Thought For Food October 21, 2013 at 1:07 pm

Very very nice, Heidi. Hearty and healthy!

I do a vegetarian version, sometimes with squash in it to make it more filling.

Reply

Lauren October 21, 2013 at 3:47 pm

This is a gorgeous recipe. One I’ll for sure try.

Just a thought though, as I know a lot of people who don’t care for chickpeas… sub Israeli couscous…

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Des October 21, 2013 at 4:56 pm

Oh this is absolutely gorgeous!! I am loving all of these Tabasco recipes everyone is sharing right now and this one tops the list. :)

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Brenda @ a farmgirl's dabbles October 21, 2013 at 7:57 pm

This sounds so fabulous to me right now, after a rather bland meal day. Gorgeous!

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Tieghan October 21, 2013 at 8:22 pm

Yes to some thigh love! I need to cook with thighs more. So much flavor! I am loving this Heidi! So creative, easy and I bet insanely delicious!

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Anne @ Webicurean October 21, 2013 at 9:40 pm

As soon as I saw this in my email this morning, I knew I had to have it! And wow is it good! I did change up a couple of things–first, I minced 3 cloves of garlic and tossed that in with the onions, because we love garlic in everything. Also, I didn’t want the liquid from the canned chick peas, so I drained/rinsed those, then added a little chicken broth to make up for the missing liquid. What a delicious meal–I served it with rice, but now I can’t wait to try it again served over some buttered egg noodles. Thanks for sharing!

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Joe October 21, 2013 at 11:57 pm

Do we dredge the thighs in flour or not. You mention it in the article, but not in the recipe or the directions.

Reply

Leif October 28, 2013 at 7:57 pm

Great recipe, didnt change a thing, and it rekindled my love for tobasco sauce. Wins all around.

Reply

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