Chicken With Chickpeas and Saffron Rice

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.

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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.