Smoky Paprika Chicken and Chickpea Skillet

• 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 15-ounce can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• 1 14.5-ounce can diced tomatoes
• 1 cup chicken broth
• 1 teaspoon honey
• Salt and pepper to taste
• ¼ cup fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned.
2. 2 Remove chicken and set aside. In the same skillet, sauté onion and garlic until softened.
3. 3 Stir in smoked paprika, cumin, and chili powder, cooking for another minute.
4. 4 Add diced tomatoes, chicken broth, and honey. Bring to a simmer.
5. 5 Return chicken to the skillet along with chickpeas. Cover and cook until chicken is fully cooked through.
6. 6 Season with salt and pepper to taste. Garnish with parsley before serving.

Equipment

• Large skillet with a lid

Variations

• Add a handful of spinach or kale in the last few minutes of cooking for extra greens.
• Use sweet paprika for a milder flavor.

Substitutions

• Substitute chicken thighs with chicken breasts if preferred.
• Use canned diced tomatoes with green chilies for added kick.

Pairings

• Warm pita bread
• A zesty lemon cucumber salad

Nutrition

Tips

• For extra flavor, toast the spices in the oil before adding the onions.
• Serve with crusty bread to soak up the delicious sauce.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.

Serving Suggestions

• Pairs wonderfully with steamed rice or a fresh green salad.

FAQ