• 1½ pounds skinless chicken thighs
  • 2 tablespoons all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons canola oil
  • 1 white onion, diced
  • 2 15-ounce cans diced tomatoes, including juice
  • 2 15-ounce cans garbanzo beans
  • 2 cups kale
  • 1 tablespoon Tabasco
  • ½ cup water



  • Season the chicken thighs with salt and black pepper. Heat 1 tablespoon of oil over medium high heat in a large dutch oven or 8 quart stockpot. Cook one half of the chicken for 5-7 minutes per side or until nicely browned. Remove from pan and set aside. Add the remaining oil to the pan and cook the other half of the chicken, remove from pan and add to the reserved chicken.
  • Reduce the heat to medium and add the onion to the pot. Cook for 4-5 minutes or until onion becomes tender. Add tomatoes with juice, garbanzo beans with juice, kale, Tabasco and water and stir making sure to scrape the bits off the bottom of the pot. 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. Serve over rice, quinoa or egg noodles.