Chicken with Chickpeas
A spoon-food stew with tender chicken, chickpeas and a sofrito scented with paprika and cumin. Comforting, filling and even better the next day.
- Total
- 65 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- cut-up chicken2.25 lb
- chickpea1.75 lb
- onion1
- red bell pepper1
- garlic clove3
- crushed tomato7 oz
- sweet paprika1 tsp
- cumin1 tsp
- bay leaf1
- chicken broth2 cup
- olive oil3 tbsp
- salt1 tsp
Method
- 1
Season the cut-up chicken and brown it all over in a casserole with the olive oil over medium-high heat. Remove and set aside.
- 2
In the same oil, sweat the chopped onion and red pepper for 10 minutes over medium heat, until soft.
- 3
Add the minced garlic and cook 1 minute without burning.
- 4
Take the casserole off the heat, add the sweet paprika and cumin, stir a few seconds and immediately add the crushed tomatoes. Return to the heat and cook 5 minutes.
- 5
Return the chicken to the casserole, add the bay leaf and chicken stock. Cover and cook gently 25 minutes.
- 6
Drain and rinse the chickpeas, add them to the casserole and cook 10 more minutes uncovered to thicken the broth a little.
- 7
Taste for salt, let it rest 5 minutes and serve in a deep plate.
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