One Pot Spanish Chickpea Chicken
Prep Time 15 minutes
Cook Time 40 minutes
servings
Ingredients
- 1 tbsp olive oil
- 1 pound chicken thighs, boneless skinless
- salt and pepper
- 1 small onion, chopped
- 1 bell pepper, red; chopped
- 4 cloves garlic, minced
- 1 tsp paprika, smoked
- 1/2 tsp cumin
- 15 15 oz can tomatoes, diced
- 1 3/4 cups chicken broth, low-sodium
- 1 cup rice, brown, long grain; rinsed and drained
- 15 ounces chickpeas, canned, rinsed and drained
- parsley, fresh; chopped, for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- Garnish with fresh parsley and serve.
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