One Pot Spanish Chickpea Chicken

Course: Entrees
Difficulty: Easy
Pulse Type: Chickpeas
Specialty Diet: Gluten Free
Nutrition: 1/2 cup serving
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings
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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

  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, 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.
  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.