Total Time
50mins
Prep 10 mins
Cook 40 mins

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 Nutrition

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.