Best Chicken Chickpea Rice Recipes

CHICKEN AND CHICKPEA RICE PILAF

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter with oil in a large saucepan over low heat. Add onion; cook and stir until translucent, 7 to 10 minutes. Add chickpeas and cook until heated through, 3 to 5 minutes. Add rice; cook and stir until translucent and coated in oil, 4 to 5 minutes. Remove from heat.
• Season drumsticks with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon cayenne pepper.
• Heat a large cast iron skillet over medium-high heat. Cook drumsticks until skin is golden brown and crispy on all sides, about 10 minutes. Transfer to a plate.
• Pour chicken broth into a deep saucepan and bring to a boil. Season with remaining salt, black pepper, and cayenne pepper; add thyme. Reduce heat to a simmer.
• Transfer chickpea-rice mixture to an oven-proof cast iron skillet. Pour in the chicken broth and mix. Place drumsticks on top and cover skillet tightly with aluminum foil.
• Bake in the preheated oven until rice is tender, 30 to 40 minutes. Remove aluminum foil, raise oven temperature to 450 degrees F (230 degrees C); continue baking until rice is crispy on top, 10 to 15 minutes more.

CHICKEN & CHICKPEA RICE

Steps:

• Melt half the butter in a frying pan with a lid. Fry the shallot for a couple of minutes, then add the chicken and carrot. Fry the veg until starting to brown, then add the cinnamon and lemon, and season well. Stir in the rice and raisins, then add the stock and bring to a simmer.
• Scatter the chickpeas on top, then cover with the lid. Cook for 15 mins over a low heat until the rice has absorbed all the stock - if the rice is still firm, add 50ml water. Stand for 5 mins, then fluff up the rice. Dot over the remaining butter, then serve.

SPANISH RICE WITH CHICKEN, OLIVES AND CHICKPEA TOMATO SAUCE

Steps:

• 1) In large Dutch oven or 12-inch straight sided skillet, heat 1 tablespoon oil over medium heat until shimmering. Brown sausage pieces on both sides, about 4 minutes. Transfer to plate. 2) Season chicken with salt and pepper and place skin side down in pot. Cook until both sides are well browned, 6 to 8 minutes total. Transfer to plate. 3) Add 2 tablespoons oil, onion, bell pepper, teaspoon salt, and 1/2 teaspoon black pepper to pot. Cook until vegetables have softened and are beginning to brown, about 10 minutes. Stir in garlic, 2 teaspoons oregano, and cilantro stems. Cook until fragrant, about 1 minute. 4) Stir in one tablespoon oil, rice, adobo (if using), and saffron threads. Cook, stirring, for one minute. Stir in olives, 1/2 cup cilantro leaves, sausage, and chicken broth. Tuck chicken pieces into rice and bring to simmer. Cover and reduce heat to low. Simmer until rice is tender and chicken is cooked through, about 25 minutes. 5) In small saucepan, heat puréed tomatoes, garbanzo beans, remaining tablespoon oil, remaining teaspoon oregano, pinch sugar, and pinch salt over medium heat to simmer. Stir in remaining 1/2 cup cilantro leaves, season to taste, and serve on the side to spoon over rice.