Chicken With Chickpeas and Saffron Rice

Submitted by Super San Mateo Che

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

 

• Ready In: 50mins
• Ingredients: 16
• Serves: 8

ingredients

• 453.59 g chicken
• salt and pepper
• 9.85 ml italian seasoning
• 4.92 ml smoked paprika
• 4.92 ml cayenne pepper
• 29.58 ml olive oil
• 1 yellow onion, finely diced
• 1 red bell pepper, seeded and finely diced
• 1.23 ml saffron, crumbled
• 1.23 ml red pepper flakes
• 14.79 ml garlic, minced
• 59.14 ml dry sherry
• 473.18 ml chicken broth
• 411.06 g can diced tomatoes, partially drained
• 473.18 ml basmati rice
• 411.06 g 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.