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
PrintIngredients
- 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
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.
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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Maria
Soogood recipes
Irene Ilse
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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sabrina
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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sandy
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!
Maybeloan
Thank you I Have learn a lot. It’s my favorite dish.
john
as usual that was a great way for all of us.
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Lucy
this looks great! is there a way to use chicken breasts instead of thighs?
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Cw
Would be great if the nutritional values were posted.
Shana
Looks great! What do you do if you’re cooking for one or two and hate the smell of re-heated chicken?
Kira
What is the flour used for?
Aerynsun
Sounds tasty – will try later this week – is a step missing (flour)?
heidi
Hi Aerynsun, sorry looks like I omitted that step. Fixed now. But really you don’t have to dredge in flour if you’d prefer not to. Enjoy!
Dynamo of Dixie
Looks GREAT, will be making this. Thank you.
Leif
Great recipe, didnt change a thing, and it rekindled my love for tobasco sauce. Wins all around.
Joe
Do we dredge the thighs in flour or not. You mention it in the article, but not in the recipe or the directions.
sandy
I believe the flour is used to thicken the soup.
Anne @ Webicurean
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!
Tieghan
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!
Brenda @ a farmgirl's dabbles
This sounds so fabulous to me right now, after a rather bland meal day. Gorgeous!
Des
Oh this is absolutely gorgeous!! I am loving all of these Tabasco recipes everyone is sharing right now and this one tops the list. :)
Lauren
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…
Brian @ A Thought For Food
Very very nice, Heidi. Hearty and healthy!
I do a vegetarian version, sometimes with squash in it to make it more filling.
naomi
One pot, and Tabasco–I’m all over this! Lovely recipe, Heidi!
Liz
Nice recipe. Thank you.
Bev @ Bev Cooks
All. Over. This. And. In. It.
Sandy @ RE
Fabulous!
Perfect one-pot meal. Thanks for sharing, Heidi!