Meat: Cuban Chicken Thighs with Chickpeas

Another recipe from One Pan to Rule Them All

Meat: Cuban Chicken Thighs with Chickpeas
Meat: Cuban Chicken Thighs with Chickpeas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6-8 6-8

    6-8 chicken thighs, skin-on, bone-in

  • 1 1

    1 tsp salt

  • 1 1

    1 tsp ground black pepper

  • 1 1

    1 tsp garlic powder

  • 1 1

    1 tsp cumin

  • 1 1

    1 Tbs extra virgin olive oil

  • 1 1

    1 small onion, diced

  • 1 1

    1 red bell pepper, thin strips

  • 3 3

    3 cloves garlic, minced

  • 3 3

    3 Tbs tomato paste

  • 1 1

    1 Tbs soy sauce

  • 2 2

    2 Tbs orange juice

  • 1/2 1/2

    1/2 cup chicken stock

  • 2 15 2 15

    2 15 oz cans of chickpeas or garbanzo beans, rinsed

  • 2 2

    2 tsp thyme leaves

  • 2 2

    2 tsp orange zest

  • 1 1

    1 large orange, cut into thin wedges

  • 6-8 6-8

    6-8 chicken thighs, skin-on, bone-in

  • 1 1

    1 tsp salt

  • 1 1

    1 tsp ground black pepper

  • 1 1

    1 tsp garlic powder

  • 1 1

    1 tsp cumin

  • 1 1

    1 Tbs extra virgin olive oil

  • 1 1

    1 small onion, diced

  • 1 1

    1 red bell pepper, thin strips

  • 3 3

    3 cloves garlic, minced

  • 3 3

    3 Tbs tomato paste

  • 1 1

    1 Tbs soy sauce

  • 2 2

    2 Tbs orange juice

  • 1/2 1/2

    1/2 cup chicken stock

  • 2 15 2 15

    2 15 oz cans of chickpeas or garbanzo beans, rinsed

  • 2 2

    2 tsp thyme leaves

  • 2 2

    2 tsp orange zest

  • 1 1

    1 large orange, cut into thin wedges

  • 6-8 6-8

    6-8 chicken thighs, skin-on, bone-in

  • 1 1

    1 tsp salt

  • 1 1

    1 tsp ground black pepper

  • 1 1

    1 tsp garlic powder

  • 1 1

    1 tsp cumin

  • 1 1

    1 Tbs extra virgin olive oil

  • 1 1

    1 small onion, diced

  • 1 1

    1 red bell pepper, thin strips

  • 3 3

    3 cloves garlic, minced

  • 3 3

    3 Tbs tomato paste

  • 1 1

    1 Tbs soy sauce

  • 2 2

    2 Tbs orange juice

  • 1/2 1/2

    1/2 cup chicken stock

  • 2 15 2 15

    2 15 oz cans of chickpeas or garbanzo beans, rinsed

  • 2 2

    2 tsp thyme leaves

  • 2 2

    2 tsp orange zest

  • 1 1

    1 large orange, cut into thin wedges

Directions

Preheat oven to 400 degrees. Mix slat, pepper, garlic powder and cumin and sprinkle on both sides of chicken. Heat oil in a cast iron skillet over medium-high heat. When oil begins to shimmer, brown chicken starting with skin side down, about 4-5 minutes per side. Brown in two batches to not overcrowd pan. Reserve chicken on a plate. Lower heat to medium and add onion and bell pepper to skillet. Saute until onion translucent, about 6-8 minutes. Add garlic and tomato paste to skillet and stir them into the onions and peppers. After 1 minute, when aroma of garlic is clear, add soy sauce, OJ, stock and chickpeas to skillet. Bring to a boil. Turn off heat and stir in thyme and orange zest. Place reserved chicken onto chickpeas, skin-side up and transfer skillet to oven. Roast for 25-30 minutes or until liquid has reduced and chicken skin becomes crispy. Squeeze a little OJ over thighs and serve.

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