Tabasco Braised Chicken with Chickpeas and Kale

nov recipe .jpg


  • 1 ½ pounds skinless chicken thighs
  • 2 tablespoons all-purpose (gluten-free) flour
  • salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 white onion, diced
  • 2 15 ounce cans diced tomatoes, including juice
  • 2 15 ounce cans garbanzo beans
  • 2-3 cups kale
  • 1-2 tablespoon Tabasco
  • ½ cup water


  1. Season the chicken thighs with salt and black pepper.
  2. Heat 1 tablespoon of oil over medium high heat in a large dutch oven or 8 quart stockpot.
  3. Cook the chicken for 5-7 minutes per side or until nicely browned.
  4. Reduce the heat to medium and add the onion to the pot. Cook for 4-5 minutes or until onion becomes tender.
  5. Add tomatoes with juice, garbanzo beans with juice, kale, Tabasco and water and stir. 
  6. Nestle the chicken thighs with their juices in the tomato mixture, bring to a boil and reduce to simmer, and cook for 25-30 minutes or until flavors have melded.