I am ready to jump into Fall! Do you hear that California?! It is time to take a break from this continuous heat wave and let us enjoy some cloudy days. This one-pot dinner is the perfect meal to make your kitchen feel like it is Fall outside despite the 80 degree+ weather.
I am all about one-pot dinners. In this kitchen for one, I am on cooking and clean-up duty so the less of a mess I make the better! With minimal prep involved, this meal is perfect for the busy weeknight and makes more than one serving so you can enjoy leftovers or stock your freezer for the hectic weeknight when cooking is just not an option. Tasty chicken simmered in a chunky sauce of tomatoes, chickpeas, and kale, what more can you ask for on a Fall evening? Perhaps a glass of wine 🙂
Ingredients (Yield 3 servings)
- 1 lb skinless, boneless chicken thighs (about 3 thighs)
- salt and pepper
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1 1/2 cups chopped kale
- 1 15 ounce can of diced tomatoes, no salt added
- 1 15 ounce can of chickpeas (also known as garbanzo beans)
- 1 tablespoon canola oil
- 1/4 cup water
- 1 tablespoon chili pepper sauce
- Serving suggestion: jasmine rice
- Lightly sprinkle salt and pepper on both sides of each chicken thigh.
- In a medium stock pot, heat the canola oil over medium-high heat.
- Cook the chicken thighs 5 minutes per side or until nicely browned.
- Remove the chicken from the pan and place on a plate.
- Lower the heat to medium and add the onion.
- Cook the diced onions for two minutes stirring occasionally.
- Add the minced garlic and cook for an additional minute.
- Add the tomatoes and chickpeas (juice and all!) chopped kale, chili pepper sauce, and water to the onions and garlic.
- Stir to combine, making sure to scrape up the brown bits that have formed on the bottom of the pot.
- Add the chicken thighs, almost completely covering with the sauce.
- Simmer for 25 minutes, undisturbed. Cover with a lid for the last 5 minutes of simmering.
- Serve over rice.
- Enjoy leftovers the next day or freeze to eat on a later date.
Recipe inspired by: Tobacco Braised Chicken with Chickpeas and Kale