Delightful and easy meal-in-a-pot recipe that has the virtue of calling for brown rice (great for us folks who need to watch our sugar and/or prefer whole grains). If you’ve never tried smoked paprika, you’re in for a treat! From pulsepledge.com.
Ingredients: [‘olive oil’, ‘boneless skinless chicken thighs’, ‘salt’, ‘pepper’, ‘onion’, ‘red bell pepper’, ‘garlic cloves’, ‘smoked paprika’, ‘cumin’, ‘diced tomatoes’, ‘low sodium chicken broth’, ‘long grain brown rice’, ‘chickpeas’, ‘fresh parsley’]
Quantity of Ingredients: [“1 tablespoon olive oil”,”1 lb boneless skinless chicken thighs”,”1 1/2 teaspoons salt, divided “,”3/4 teaspoon pepper, divided “,”1 small onion, chopped “,”1 red bell pepper, chopped “,”4 garlic cloves, minced “,”1 teaspoon smoked paprika”,”1/2 teaspoon cumin”,”15 ounces diced tomatoes (canned)”,”1 3/4 cups low sodium chicken broth”,”1 cup long grain brown rice, rinsed and drained “,”15 ounces chickpeas (canned, rinsed and drained)”,”1/4 cup chopped fresh parsley, for garnish “]
Number of Servings: 4
Steps: [‘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, ΒΌ 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.’]