Description
A delicious one-pan chicken and rice dish with vegetables and spices, perfect for a hearty meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs (about 4 pieces)
- Salt and pepper
- 1 small onion (chopped)
- 1 red bell pepper (chopped)
- 4 cloves garlic (minced)
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 15 ounce can diced tomatoes
- 1 ¾ cups low sodium chicken broth (1¾ cups equals one 14 ounce can)
- 1 cup long grain brown rice (rinsed and drained)
- 15 ounce can chickpeas (rinsed and drained)
- Chopped fresh parsley (for garnish)
Instructions
- 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.
Notes
- This dish can be customized with other vegetables of your choice.
- For more spice, add some cayenne pepper or crushed red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg