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, ΒΌ 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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