Excellent one pot dish! The chicken tastes amazing and the saffron rice and chickpeas make for a hearty meal. Adapted from Williams-Sonoma catalog.
Provided by Super San Mateo Che
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 16
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
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