Tabasco Braised Chicken with Chickpeas and Kale

One-Pot Wonder: Tabasco Braised Chicken with Chickpeas and Kale

This flavorful dish is a perfect weeknight dinner. Tender braised chicken thighs simmer in a vibrant sauce with chickpeas, kale, and a touch of Tabasco for a hint of smoky heat. It’s a complete meal in one pot, packed with protein and veggies, making cleanup a breeze.

Ingredients:

• 1 ½ pounds skinless, boneless chicken thighs
• 2 tablespoons all-purpose flour
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil
• 1 white onion, diced
• 2 (15 oz) cans diced tomatoes, undrained
• 2 (15 oz) cans chickpeas, drained and rinsed
• 2 cups kale, roughly chopped
• 1 tablespoon Tabasco sauce
• ½ cup water

Cooking Guide:

1. Prep the Chicken: Pat the chicken thighs dry and season them generously with salt and pepper. Dredge each thigh in flour to coat lightly.
2. Brown the Chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding the pan, cook the chicken thighs for 5-7 minutes per side, or until golden brown. Transfer the browned chicken to a plate.
3. Sauté the Aromatics: Reduce the heat to medium and add the diced onion to the pot. Cook, stirring occasionally, for 4-5 minutes, or until the onion is softened and translucent.
4. Build the Braise: Add the diced tomatoes with their juices, rinsed chickpeas, chopped kale, Tabasco sauce, and water to the pot. Stir to scrape up any browned bits from the bottom and bring to a simmer.
5. Nestle the Chicken Back In: Return the browned chicken thighs to the pot, spooning some of the sauce over them to coat. Partially cover the pot and simmer for 20-25 minutes, or until the chicken is cooked through and the kale is tender.
6. Serve and Enjoy: Serve the braised chicken and vegetables hot with your favorite rice or quinoa.

Tips:

• Spice it Up: For a spicier kick, add a few dashes of your favorite hot sauce along with the Tabasco.
• Substitute Veggies: Don’t have kale? Spinach or Swiss chard would be delicious alternatives.
• Thicken the Sauce: If you prefer a thicker sauce, remove the chicken thighs and simmer the remaining ingredients for a few minutes to reduce the liquid. Then, return the chicken to the pot before serving.