Chicken With Chickpeas and Saffron Rice

Super San Mateo Chefs's Note:

Excellent one pot dish! The chicken tastes amazing and the saffron rice and chickpeas make for a hearty meal. Adapted from Williams-Sonoma catalog.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 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.