CHICKEN WITH CHICKPEAS AND SAFFRON RICE

Chicken With Chickpeas and Saffron Rice image

Provided by Super San Mateo Che

Time 50m

Yield 8 serving(s)

Number Of Ingredients 16

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

Steps:

Preheat oven to 350°F.
Season chicken with salt, black pepper, italian seasoning, smoked paprika and cayenne pepper.
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.
In the same pot over medium heat; warm 1 tablespoon oil. Cook onion, bell pepper, saffron and red pepper flakes about 10 minutes.
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.
Add rice, chickpeas, salt and pepper. Increase heat to medium-high; bring to simmer.
Cover; bake in oven for 20 minutes, stirring halfway through.
Let stand 10 minute before serving.

Nutrition Facts : Calories 403.3, Fat 11.1, SaturatedFat 2.4, Cholesterol 25.9, Sodium 486.4, Carbohydrate 54.8, Fiber 5.3, Sugar 4, Protein 14.7