No, I have not forgotten I have a blog. The culprit that's to blame for my prolonged absence is COLLEGE. That fiend has kept me away for far too long, but I finally decided to take a short break from all the hustle to share this awesome recipe with you. I ate this awesome chicken meal for about four days in a row over brown rice, and I really didn't mind at all. The Tabasco sauce really gave it awesome flavor, with practically no spiciness, believe it or not (although I wouldn't mind if it did!). And I've never been a fan of chickpeas, but in that pot they absorb all of the other flavors and transform into little bits of wonder. It is also a pretty healthy dish and fairly simple to make.
I agree with Sweet Brown. On to the recipe!
The first thing you gotta do is season the chicken with salt and pepper, add some olive oil to the pot and cook the chicken on each side until golden brown. I did it in two batches. Then, you remove the chicken from the pot and cook the onions until tender. Add the tomatoes with their juices, the garbanzos with their liquid, the spinach, the tabasco and the water. Bring to a boil, reduce to a simmer and cook for about half an hour.
And thats all there is to it! I served it over brown rice. Feel free to serve it with whatever your heart desires.
Tabasco Braised Chicken with Chickpeas
Adapted from: Foodie Crush
Ingredients:
Directions:
Ingredients:
- 1 ½ lbs skinless chicken thighs
- kosher salt and freshly ground black pepper
- 2 tbsps canola oil
- 1 white onion, diced
- 2 (15 oz) cans diced tomatoes
- 2 (15 oz) cans garbanzo beans
- 2 cups fresh spinach leaves, chopped
- 1 tbsp Tabasco
- ½ cup water
Directions:
- Season the chicken thighs with salt and pepper.
- Heat half of the oil over medium high heat in a large pot. Cook the chicken in two batches for 5-7 minutes on each side or until golden brown. Remove chicken from pot and set aside.
- Reduce the heat to medium and, in the same pot, cook the onion for 4-5 minutes until tender. Add tomatoes with juice, garbanzo beans with juice, spinach, Tabasco and water. Stir and add chicken. Bring to a boil and reduce to simmer, and cook for 25-30 minutes.
- I served mine over brown rice and with Sweet Fried Plantains. You pick what you want to serve it with! ;)