Votes: 24
Rating: 2.71
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One Pot Spanish Chickpea Chicken
Prep Time15 minutes
Cook Time40minutes
Servings: servingsUnits:
Instructions
  1. Heat olive oil in large skillet over medium-high heat. Season the chicken with salt and pepper and add it to the hot pan. Brown the chicken on both sides, about 3 minutes per side, and then transfer to a clean plate.
  2. Reduce the heat under the skillet to medium. Add the onion and bell pepper to the skillet and cook, stirring occasionally, until softened, 2-3 minutes. Add the garlic and cook for 30 seconds, stirring.
  3. Add 1 teaspoon salt, ¼ teaspoon black pepper, the smoked paprika, cumin, diced tomatoes, and broth. Stir to combine. Stir in the rice and chickpeas. Nestle the chicken back into the mixture in the skillet.
  4. Bring to a low simmer, cover, and cook for 35-40 minutes, until rice is tender and most of the liquid is absorbed. Stir gently every 10 minutes to make sure the rice cooks evenly.
  5. Garnish with fresh parsley and serve.
Notes
Votes: 24
Rating: 2.71
You:
Rate this recipe!
Yum
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Share on FacebookTweet about this on TwitterPin on PinterestGoogle+
One Pot Spanish Chickpea Chicken
Prep Time15 minutes
Cook Time40minutes
Servings: servingsUnits:
Instructions
  1. Heat olive oil in large skillet over medium-high heat. Season the chicken with salt and pepper and add it to the hot pan. Brown the chicken on both sides, about 3 minutes per side, and then transfer to a clean plate.
  2. Reduce the heat under the skillet to medium. Add the onion and bell pepper to the skillet and cook, stirring occasionally, until softened, 2-3 minutes. Add the garlic and cook for 30 seconds, stirring.
  3. Add 1 teaspoon salt, ¼ teaspoon black pepper, the smoked paprika, cumin, diced tomatoes, and broth. Stir to combine. Stir in the rice and chickpeas. Nestle the chicken back into the mixture in the skillet.
  4. Bring to a low simmer, cover, and cook for 35-40 minutes, until rice is tender and most of the liquid is absorbed. Stir gently every 10 minutes to make sure the rice cooks evenly.
  5. Garnish with fresh parsley and serve.
Notes
Comments
  • Judy Johnson

    You really wouldn’t need the chicken for protein. Maybe use the 19 ounce size and make it vegetarian. Will work as a one pot wonder in the rice cooker too 🙂

  • lecole

    This is wonderful! However, people need to know that there are both sweet and hot versions of smoked paprika — you can use either, but if you’re sensitive to heat, you might want to go easy on the hot stuff (or maybe do a combination of the two).