Chicken With Chickpeas and Saffron Rice |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Excellent one pot dish! The chicken tastes amazing and the saffron rice and chickpeas make for a hearty meal. Adapted from Williams-Sonoma catalog. Ingredients:
1 lb chicken |
salt and pepper |
2 teaspoons italian seasoning |
1 teaspoon smoked paprika |
1 teaspoon cayenne pepper |
2 tablespoons olive oil |
1 yellow onion, finely diced |
1 red bell pepper, seeded and finely diced |
1/4 teaspoon saffron, crumbled |
1/4 teaspoon red pepper flakes |
1 tablespoon garlic, minced |
1/4 cup dry sherry |
2 cups chicken broth |
1 (14 1/2 ounce) can diced tomatoes, partially drained |
2 cups basmati rice |
1 (14 1/2 ounce) can chickpeas |
Directions:
1. Preheat oven to 350°F.
2. Season chicken with salt, black pepper, italian seasoning, smoked paprika and cayenne pepper.
3. In Dutch oven over medium-high heat, warm 1 tablespoon oil. Brown chicken for 6-8 minutes. Transfer to plate. Discard fat; wipe out pot.
4. In the same pot over medium heat; warm 1 tablespoon oil. Cook onion, bell pepper, saffron and red pepper flakes about 10 minutes.
5. Add garlic; cook 30 seconds. Add sherry; cook 1 minute. Add chicken, broth, tomatoes and juices. Bring to simmer, reduce heat to medium-low, cover and cook 15 minutes.
6. Add rice, chickpeas, salt and pepper. Increase heat to medium-high; bring to simmer.
7. Cover; bake in oven for 20 minutes, stirring halfway through.
8. Let stand 10 minute before serving.
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