One Pot Spanish Chickpea Chicken
from kristineskitchenblog.comThis One Pot Spanish Chickpea Chicken is an easy, family-friendly dinner! You’ll love how the flavors come together in this healthy one pan meal!
Servings: 4 servings
Calories: 526kcal
Ingredients
- 1 tablespoon olive oil
- 1.25 pounds boneless skinless chicken thighs about 4 pieces*
- salt and pepper
- 1 small onion chopped
- 1 red bell pepper chopped
- 4 cloves garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 15 ounce can diced tomatoes
- 1 ¾ cups low sodium chicken broth 1¾ cups equals one 14.5 ounce can
- 1 cup long grain brown rice rinsed and drained
- 15 ounce can chickpeas rinsed and drained
- chopped fresh parsley 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.
Notes
- Boneless, skinless chicken breasts may also be used.
- To make this recipe vegetarian, omit the chicken and substitute vegetable broth for the chicken broth.
Nutrition
Serving: 1/4 recipe | Calories: 526kcal | Carbohydrates: 61g | Protein: 40g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 135mg | Sodium: 612mg | Potassium: 1019mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1350IU | Vitamin C: 50.8mg | Calcium: 109mg | Iron: 4.9mg
