Sofrito of chickpeas with skillet-braised chicken thighs - Astray Recipes

Ingredients

• Bone-in chicken thighs, Skinned & trimmed of fat
• 12 eaches Flour for dredging
• Salt & pepper to taste
• 1½ tablespoon Olive oil
• 2 smalls Dried red chile peppers, Crumbled
• 2 Onions, peeled quartered & Thinly sliced
• 2 Cloves garlic, finely chopped
• 1 teaspoon Paprika
• 1 teaspoon Dried marjoram
• 2 larges Tomatoes, seeded & chopped
• 2 larges Green bell peppers, cored, Seeded & thinly sliced
• 1 cup Defatted reduced-sodium Chicken stock
• 19 ounces Can chickpeas, drained & Rinsed
• 2 tablespoons Chopped fresh parsley for Garnish