Tabasco Braised Chicken with Chickpeas and Kale

Recipe Link


  • 1 ½ lbs skinless, boneless chicken thighs
  • 2 T all-purpose flour
  • 2 T canola oil
  • 1 white onion
  • 2 15 oz cans diced tomatoes
  • 2 15 oz cans garbanzo beans
  • 2 cups kale
  • 1 T Tabasco
  • Rice for serving (or quinoa, egg noodles)


  1. Begin cooking rice
  2. Season the chicken thighs with S/P
  3. Heat 1 T oil in a dutch oven
  4. Brown the chicken in batches
  5. Chop onion
  6. Cook onion until softened
  7. Add tomatoes with juice, garbanzo beans with juice, kale, Tabasco and 1/2 cup water
    1. Scrape the bottom of the pan to release brown bits
  8. Add chicken back, bring to a boil, then reduce to a simmer and cover for 25-30 minutes

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