Dinner · Mexican · 20 min
Pollo en Adobo con Garbanzos y Kale Estofado
- Calories
- 921
- Protein
- 68g
- Carbs
- 91g
- Fat
- 22g
Ingredients
- 147.7 g chicken thighs
- 1 each ancho chile pepper
- 1 each guajillo chile pepper
- 11.8 g extra virgin olive oil
- 1 tbsp fresh lime juice
- 200 g chickpeas
- 683.4 g Tuscan kale
- 15 g garlic
- 0.5 cup water
- 0.5 tsp table salt
- 20 g fresh cilantro
Method
- 01Soak the dried chickpeas in water overnight for at least 8 hours. Drain, place in a pot with fresh water, and simmer for 45 to 60 minutes until tender. Drain and reserve 200g of cooked chickpeas.
- 02Rehydrate the dried ancho and guajillo chiles in hot water for 10 minutes, then blend with 2 tablespoons of water to form a smooth adobo paste. Coat the chicken thighs with the paste.
- 03In a heavy-bottomed pot or Dutch oven, heat half of the olive oil over medium-high heat. Add the coated chicken thighs and sear until browned on both sides, about 4-5 minutes per side. Remove chicken and set aside.
- 04In the same pot, add the remaining olive oil and minced garlic; sauté for 1 minute until fragrant and slightly golden. Add the cooked chickpeas, chopped Tuscan kale, water, and salt.
- 05Nestle the seared chicken thighs into the kale and chickpea mixture. Cover and braise over low heat for 25 minutes until the kale is silky tender and the chicken reaches a safe internal temperature of 165°F (74°C) measured with a meat thermometer.
- 06Finish with a drizzle of fresh lime juice and sprinkle with chopped fresh cilantro. Serve hot in a shallow bowl.
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