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.
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.
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.
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.
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
- 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
- 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.
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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That’s just another wonderful recipe by you. dear Heidi. Thanks a lot! Had it with couscous. The next recipe I’ll try is the one for your “best potatoe salad”, which is a bit like the czech potatoe salad running in my family only that the legumes one uses for this one are carrots and peas instead of cellery and green onions.
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missed this the first time around, glad I saw it now, thank you, since I’m eating a lot of legumes and kale these days
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LOVE this recipe! So easy, it’s perfect for a week night meal! I served it over quinoa. Also, I had salted pork in my fridge that needed to be used, so I added that with the onions. Then I added 2 tablespoons of sugar in the end, because I like a little sweetness. What a wonderful dinner. Thank you!
Thank you I Have learn a lot. It’s my favorite dish.
as usual that was a great way for all of us.
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