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One Pot Spanish Chickpea Chicken

One Pot Spanish Chickpea Chicken

Entrees

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

55 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

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.