chicken and chickpeas

This 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!

One Pot Spanish Chickpea Chicken

olive oil

chicken thighs (about 4 pieces*)

salt and pepper

onion

red bell pepper (chopped)

garlic (minced)

smoked paprika

cumin

can diced tomatoes

chicken

long grain brown rice (rinsed and drained)

chickpeas

parsley (for garnish)

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.

Sheet pan chicken with chickpeas and carrots is a comforting, casual meal — perfect for entertaining a group of friends or family! I use boneless skinless chicken thighs, but bone-in on thighs or boneless skinless breasts would work as well. Just have a look at my tips in the post as the cooking time will vary based on what part of the chicken you use. Serve this chicken dinner with nothing more than some crusty bread to mop up the flavorful juices.

Sheet Pan Smoked Paprika Chicken with Chickpeas

extra virgin olive oil

large lemons, (about ½ cup)

tomato paste

garlic cloves, (minced)

paprika

Aleppo pepper flakes

carrots, (peeled, halved lengthwise, and cut into 2 inch pieces)

onions,

chickpeas, (drained)

salt

black pepper

boneless skinless chicken thighs

Position one rack in the center of the oven and another one 4 or 5 inches under the broiler. Preheat the oven to 425°F

Prepare the tomato rub: In a small bowl, combine the olive oil, lemon juice, tomato paste, garlic, cumin, paprika, and Aleppo pepper. Whisk well to combine.

Prepare the chicken and vegetables: Lightly brush a large sheet pan with some of the olive oil. In a large bowl, combine the carrots, onions, and chickpeas. Season well with salt and black pepper (about ½ tsp each). Add 4 tablespoons of the tomato rub and a small drizzle of olive oil (about 1 tsp), and mix well to coat. Transfer the mixture to the sheet pan.

Pat the chicken dry and season with salt and black pepper on both sides. Place the chicken in the bowl and add the remaining tomato mixture, tossing until the chicken is well coated.

Transfer the chicken to the sheet pan along with the chickpeas and vegetables. Roast on the center rack until the chicken is cooked through, 25 to 30 minutes. Then move the sheet pan up to the top rack directly under the heat and broil until the chicken gains some color, 3 to 4 minutes, watching carefully. The onions and carrots may also gain some char.

Serve with your favorite rustic bread.

https://content.jwplatform.com/videos/mrCUMv6U.mp4

Sheet pan smoked paprika chicken with chickpeas and carrots.

Sheet Pan Chicken with Chickpeas

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Top 2 chicken and chickpeas recipes from across the web

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One Pot Spanish Chickpea Chicken

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