Prepare to embark on a culinary adventure that will transform your ordinary weeknight dinner into an extraordinary flavor explosion! This Tabasco Braised Chicken with Chickpeas and Kale isn't just another recipe—it's a symphony of bold flavors, tender chicken, and nutritious ingredients that will have your family begging for seconds. With just the right balance of heat, comfort, and nutrition, this dish promises to become your new go-to meal that's both impressive and incredibly satisfying.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 can (15 oz) chickpeas, drained
- 2 cups kale, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Tabasco sauce
- 1 cup chicken broth
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Begin by gathering all your ingredients: 4 chicken thighs, 1 can of chickpeas (15 oz), 2 cups of chopped kale, 1 diced onion, 2 minced cloves of garlic, 1 tablespoon of Tabasco sauce, 1 cup of chicken broth, salt and pepper to taste, and olive oil for cooking.
- In a large skillet or Dutch oven, heat a couple of tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the diced onion and sauté for about 3-4 minutes, or until it becomes translucent.
- Add the minced garlic to the skillet and continue to sauté for another 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Season the chicken thighs with salt and pepper on both sides. Push the sautéed onions and garlic to the side of the skillet and add the chicken thighs skin-side down. Sear the chicken for about 5-6 minutes until the skin is golden brown.
- Flip the chicken thighs over and add the drained chickpeas to the skillet, spreading them evenly around the chicken.
- Pour in the chicken broth and Tabasco sauce, ensuring that the liquid covers the bottom of the skillet but does not completely submerge the chicken. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the skillet, and let it braise for about 25-30 minutes. This will allow the chicken to cook through and become tender while infusing the flavors of the broth and spices.
- After 25-30 minutes, remove the lid and add the chopped kale to the skillet. Stir gently to incorporate the kale into the dish. Cover again and cook for an additional 5-7 minutes, until the kale is wilted and tender.
- Once the chicken is cooked through and the kale is tender, taste the dish and adjust the seasoning with additional salt, pepper, or Tabasco sauce if desired.
- Remove from heat and let it rest for a few minutes before serving. Serve the Tabasco braised chicken with chickpeas and kale hot, spooning some of the flavorful broth over the top. Enjoy!
Tips
- For maximum flavor, choose bone-in, skin-on chicken thighs that will render delicious, crispy skin and remain incredibly juicy.
- Don't rush the braising process—low and slow cooking allows the Tabasco and chicken broth to deeply penetrate the meat, creating a more complex flavor profile.
- If you prefer less heat, start with half the recommended Tabasco sauce and adjust to taste.
- Fresh kale works best, but in a pinch, you can substitute with spinach or Swiss chard.
- Use a heavy-bottomed skillet or Dutch oven to ensure even heat distribution and prevent burning.
- Let the chicken rest for a few minutes after cooking to allow the juices to redistribute, ensuring each bite is moist and flavorful.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 35g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 140mg
