Chicken With Chickpeas And Saffron Rice

Total Time: 50 mins Preparation 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

Recipe

• 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.