Dinner · Spanish · 15 min
Estofado de Pollo con Garbanzos y Kale (Spanish-Style Braised Chicken and Chickpeas)
- Calories
- 710
- Protein
- 69g
- Carbs
- 68g
- Fat
- 19g
Ingredients
- 1.5112 cup canned chickpeas
- 235.4 g chicken thigh
- 0.5 each yellow onion
- 1.5 tbsp sherry vinegar
- 0.75 cup chicken broth
- 2 clove garlic
- 0.5 tsp salt
- 0.5 tsp smoked paprika
- 1 tbsp extra-virgin olive oil
- 2 cup Lacinato kale
Method
- 01Heat extra-virgin olive oil in a heavy Dutch oven or braising pot over medium-high heat.
- 02Season the chicken thighs with salt and smoked paprika. Add to the pot and sear for 4-5 minutes per side until deeply browned.
- 03Remove chicken temporarily, then add diced yellow onion and minced garlic to the pot, sautéing for 3 minutes until translucent.
- 04Return the chicken to the pot, add drained chickpeas, sherry vinegar, and chicken broth, bringing to a simmer.
- 05Cover, reduce heat to low, and braise for 35-40 minutes until chicken reaches an internal temperature of 165°F (74°C) and is fork-tender.
- 06Fold in the chopped Lacinato kale during the final 5 minutes of cooking until wilted and tender, then serve warm.
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