Chicken Chickpea Rice Recipes

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CHICKEN FRIED RICE



Chicken Fried Rice image

Provided by Valerie Bertinelli

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon canola oil
2 tablespoons toasted sesame oil
2 large eggs
1/4 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon freshly grated ginger
2 medium carrots, peeled and diced
2 cloves garlic, minced
3 cups cold cooked rice
1 cup frozen peas, thawed
3 scallions, chopped, dark green parts reserved for sprinkling
3 tablespoons soy sauce
1 grilled chicken breast, cut into bite-sized cubes

Steps:

  • Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan. Whisk the eggs in a small bowl and season with the salt and some pepper; set aside. Add the ginger, carrot and garlic to the pan and cook until the vegetables have softened slightly, about 2 minutes. Add the rice, peas and the white and light green parts of the scallion. Then, add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat. Press the rice mixture gently into the pan and fry until it begins to crisp on the bottom, 3 to 4 minutes. Add the eggs to the pan and cook, stirring gently, until just set, about 1 minute. Stir in the chicken and cook until heated through, about 1 minute. Transfer to a serving platter and sprinkle with the reserved scallions.

SINGAPORE CHICKEN RICE



Singapore Chicken Rice image

Whip up a tasty exotic dish that is indigenous to South East Asia in less than an hour! This dish is famous in Singapore and is incredibly easy to make; and brings a flavor of the Straits of Malacca to your dinner table with minimum fuss. Impress your family and friends! Chile sauce is usually served as a condiment.

Provided by BLUBLOTCH

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 5

Number Of Ingredients 19

1 (4 pound) whole chicken
3 cloves garlic
2 (1 inch) pieces fresh ginger root, peeled
2 green onions
½ teaspoon salt
2 tablespoons sesame oil
3 tablespoons vegetable oil
1 tablespoon sesame oil
2 shallots, finely chopped
5 cloves garlic, minced
1 (1 inch) piece fresh ginger root, peeled and chopped
½ cup chopped cilantro
4 cups chicken stock
½ teaspoon salt
3 cups long grain rice, rinsed and drained
cilantro sprigs
sliced green onion
1 cucumber, thinly sliced
2 fresh tomatoes, chopped

Steps:

  • Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.
  • Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.
  • While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.
  • When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.

Nutrition Facts : Calories 969.8 calories, Carbohydrate 102.5 g, Cholesterol 99 mg, Fat 41.4 g, Fiber 4.1 g, Protein 44.5 g, SaturatedFat 9.2 g, Sodium 1127.7 mg, Sugar 4.5 g

HAINANESE CHICKEN RICE RECIPE BY TASTY



Hainanese Chicken Rice Recipe by Tasty image

Here's what you need: whole chicken, kosher salt, fresh ginger, fresh scallion, cold water, sesame oil, sesame oil, chicken fat, garlic, fresh ginger, kosher salt, long grain rice, reserved chicken poaching broth, sambal, sriracha, sugar, garlic, fresh ginger, lime juice, reserved chicken poaching broth, fresh ginger, garlic, kosher salt, peanut oil, rice vinegar, reserved fried garlic and ginger, oyster sauce, dark sweet soy sauce, light soy sauce, reserved chicken poaching broth, cucumbers, fresh cilantro

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 32

3 lb whole chicken, giblets removed
¼ cup kosher salt, divided
4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices
1 bunch fresh scallion
1 gal cold water, plus more as needed
2 tablespoons sesame oil
¼ cup sesame oil
2 tablespoons chicken fat, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon kosher salt
2 cups long grain rice, rinsed and drained
2 cups reserved chicken poaching broth
2 tablespoons sambal
2 tablespoons sriracha
2 teaspoons sugar
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon lime juice
2 tablespoons reserved chicken poaching broth
2 tablespoons fresh ginger, grated
2 tablespoons garlic, finely minced
kosher salt, to taste
3 tablespoons peanut oil
1 tablespoon rice vinegar
reserved fried garlic and ginger
1 tablespoon oyster sauce
3 tablespoons dark sweet soy sauce
1 tablespoon light soy sauce
2 tablespoons reserved chicken poaching broth
2 cucumbers, thinly sliced, for serving
1 bunch fresh cilantro, for serving

Steps:

  • To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
  • Remove any excess fat from the chicken and set aside for later.
  • Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
  • Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
  • Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
  • Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
  • After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
  • In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
  • Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
  • Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
  • While the rice is cooking, carve the chicken for serving.
  • Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
  • Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
  • Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
  • Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
  • Enjoy!

Nutrition Facts : Calories 1248 calories, Carbohydrate 87 grams, Fat 76 grams, Fiber 1 gram, Protein 47 grams, Sugar 9 grams

PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY



Paprika Chicken & Rice Bake Recipe by Tasty image

Sometimes the best things come in one pot! This baked chicken and rice dish saves you the cleanup without skimping on flavor. After you quickly pan fry your seasoned chicken, remove it and cook garlic and onions in the leftover juices. Add rice and broth, cook everything, and top with the chicken before baking for another 35 minutes (optional: broil the chicken separately to get a crispier skin.) You'll be left with a mountain of food so delicious, you'll meal prep this super easy recipe at least once a week forever.

Provided by Claire Nolan

Categories     Dinner

Yield 5 servings

Number Of Ingredients 12

5 chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried parsley
1 tablespoon olive oil
1 tablespoon garlic, minced
½ cup red onion, diced
1 cup long grain rice
1 ½ cups chicken broth
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400˚F (200˚C).
  • In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
  • On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
  • Cook an additional 5-6 minutes to brown the other side and remove from the pot.
  • Add the garlic and onions to the pot, and cook until the onions are transparent.
  • Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
  • Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
  • Bake for 35-40 minutes, or until the rice is fully cooked.
  • NOTE: For a crispy skin, remove chicken thighs and broil.
  • Enjoy!

Nutrition Facts : Calories 536 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 0 grams, Protein 36 grams, Sugar 3 grams

CHICKPEAS AND RICE



Chickpeas and Rice image

This is a recipe that I got from a vegetarian cookbook and made a few modifications to. We have fallen for this dish and now make it a few times a month. My two year old also loves it. We tried it out on some non-vegetarians and they all loved it.

Provided by jkworth

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 (15 ounce) can chickpeas
2 tablespoons butter
2 tablespoons olive oil
1/3 cup parsley
2 tablespoons sun-dried tomatoes packed in oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/3 cup parmesan cheese
1 teaspoon dried thyme
1 bay leaf
1 cup basmati rice (uncooked)
2 cups water

Steps:

  • Cook water, rice, thyme, and bay leaf and set aside.
  • Heat olive oil and half of the butter in a skillet and then add chickpeas.
  • When chickpeas start to lightly brown (about 5 mins) add parsley and the sun-dried tomatoes and cook for an additional 5 minutes.
  • Add oregano, basil, salt, and pepper and cook for an additional 1-2 minutes.
  • Remove from heat and mix rice and chickpeas together until rice is a golden color.
  • Mix in remaining butter (cubed) and Parmesan cheese.

CHICKEN & CHICKPEA RICE



Chicken & chickpea rice image

Cook our quick and easy chicken rice pot as a speedy midweek supper for the whole family. If the kids turn their noses up at chickpeas, try adding peas

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 40m

Yield Serves 2-3

Number Of Ingredients 10

25g butter
1 shallot , finely chopped
1 skinless chicken breast (about 180g), cut into strips
1 carrot (about 100g), cut into thin batons
1 cinnamon stick
1 strip lemon zest
125g basmati rice
2 heaped tbsp raisins or sultanas
250ml chicken stock
215g can chickpeas (drained weight 130g)

Steps:

  • Melt half the butter in a frying pan with a lid. Fry the shallot for a couple of minutes, then add the chicken and carrot. Fry the veg until starting to brown, then add the cinnamon and lemon, and season well. Stir in the rice and raisins, then add the stock and bring to a simmer.
  • Scatter the chickpeas on top, then cover with the lid. Cook for 15 mins over a low heat until the rice has absorbed all the stock - if the rice is still firm, add 50ml water. Stand for 5 mins, then fluff up the rice. Dot over the remaining butter, then serve.

Nutrition Facts : Calories 417 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.5 milligram of sodium

MOROCCAN CHICKEN AND RICE WITH CHICKPEAS



Moroccan Chicken and Rice with Chickpeas image

The paprika, cumin and cinnamon give this chicken dish its distinctive flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 13

1 whole chicken (3 to 4 pounds), cut into 10 pieces
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 small yellow onion, diced medium
2 garlic cloves, roughly chopped
4 carrots, diced medium
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 1/2 cups long-grain white rice
3 cups sliced green beans (about 3/4 pound)
1 cup chickpeas (from a 15.5-ounce can), rinsed and drained
2 1/2 cups low-sodium chicken broth or water

Steps:

  • Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
  • Reduce heat to medium and add onion, garlic, and carrots to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in paprika, cumin, cinnamon, and rice and cook 1 minute.
  • Add green beans, chickpeas, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 768 g, Fat 25 g, Fiber 8 g, Protein 53 g

CHELO NACHODO ( CHICKEN & CHICKPEA STEW W/ RICE )



Chelo Nachodo ( Chicken & Chickpea Stew W/ Rice ) image

Make and share this Chelo Nachodo ( Chicken & Chickpea Stew W/ Rice ) recipe from Food.com.

Provided by Stacia_

Categories     Southwest Asia (middle East)

Time 2h

Yield 6 serving(s)

Number Of Ingredients 18

5 cups water
4 chicken legs, and
4 chicken thighs, loose skin, discarded
1 cup dried garbanzo beans, soaked in water overnight & drained
2 medium onions, chopped
1 stalk celery & leaves, sliced
1 large carrot, sliced diagonally
1 (1/2 lb) zucchini, sliced
1 tablespoon salt
1/4 tablespoon pepper
1/4 tablespoon ground cumin
1/4 cup fresh coriander, chopped
1/4 cup fresh dill, chopped
1/4 cup lemon juice
4 cups water
1 tablespoon salt
2 cups raw rice, well rinsed
1/4 cup corn oil

Steps:

  • 1. To prepare stew: Bring water to a boil, add chicken pieces, & remove foam as it cooks. Add chick-peas, onions, celery, carrots, zucchini, salt, pepper, & cuminseed. Cover pan & cook over moderate heat for 45 minutes Add coriander, dill, & lemon juice & simmer over low heat for 15 mins more. This is sufficient to tenderized chicken & ingrate all seasonings.
  • 2. To prepare rice: Bring 4 c water & salt to a boil in pan. Add rice & cook over moderate heat for 5 minutes Drain rice in colander & rinse w/cold water. Return rice to pan and pour oil over all. Cover pan & cook over low heat for 1/2 hours No other water is added & rice cooks only moisture clings to it after rinsing. The rice will develop a crisp bottom layer.
  • Serve rice & stew separately. Each diner takes their own portion of rice & covers it w/as much stew as they wish. Serve warm.
  • VARIATION: 2 lb of boneless beef chuck cut into 6 equal pieces may be used in place of chicken, but cooking will take longer. Cook beef stew over moderate heat for 1 hour. Add coriander, dill, & lemon juice, reduce heat to low, & simmer, covered, 1/2 hour more, or until beef is tender.

Nutrition Facts : Calories 802, Fat 34.7, SaturatedFat 8, Cholesterol 145.1, Sodium 2500.2, Carbohydrate 78.1, Fiber 9.1, Sugar 6.7, Protein 42.8

STRAPATSADA WITH A CHICKPEA RICE SALAD



Strapatsada with a Chickpea Rice Salad image

Serve Strapatsada-a Greek dish of tomatoes, feta, and scrambled eggs-over brown rice studded with chickpeas, olives, and a bright lemon and tahini sauce for a hearty meal in no time.

Provided by dinehaus

Categories     Greek Main Dishes

Time 25m

Yield 4

Number Of Ingredients 15

2 medium tomatoes, cored
1 tablespoon olive oil
3 cloves garlic, minced
6 large eggs, lightly beaten
¾ teaspoon salt, divided
½ teaspoon ground black pepper, divided
¼ cup crumbled feta cheese
1 tablespoon chopped fresh oregano
3 cups hot cooked brown rice
1 (15 ounce) can chickpeas, rinsed and drained
¼ cup pitted Kalamata olives, chopped
3 tablespoons chopped fresh parsley
2 teaspoons lemon zest
3 tablespoons lemon juice
2 tablespoons tahini

Steps:

  • Shred tomatoes with a box grater (this should yield about 1 cup grated tomato).
  • Heat oil over medium heat in a large skillet. Stir in 1 cup grated tomato and the garlic. Cook, stirring frequently, until tomatoes are broken down and most of the water is evaporated, about 7 minutes.
  • Add eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to tomato mixture. Cook until eggs are set, gently stirring, about 3 minutes. They should be soft but not watery. Fold in feta and oregano. Keep warm.
  • Stir together rice, chickpeas, olives, parsley, lemon zest, and remaining 1/4 teaspoon each salt and pepper in a large bowl. Whisk together lemon juice and tahini in a small bowl and pour over rice mixture. Toss gently to coat. Serve egg mixture over rice mixture. If you like, sprinkle with additional tomato, oregano, and parsley.

Nutrition Facts : Calories 431.1 calories, Carbohydrate 42.7 g, Cholesterol 293 mg, Fat 21.9 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 6.2 g, Sodium 798.7 mg

ONE-PAN CHICKEN RICE CURRY



One-Pan Chicken Rice Curry image

I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons butter, divided
1 medium onion, halved and thinly sliced
2 tablespoons all-purpose flour
3 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup uncooked instant rice
Chopped fresh cilantro leaves, optional

Steps:

  • In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

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2021-03-19 Cook for 4 minutes or so, tossing regularly, until tender. Add the chickpeas and rice. Season with salt, ½ teaspoon allspice and ¼ teaspoon ground cardamom. Stir to combine. Add the chicken back to the skillet (nestle the pieces in the rice). Add the cinnamon sticks, bay leaf, and chicken broth. Bring to a boil.
From themediterraneandish.com


MOROCCAN BAKED CHICKEN WITH CHICKPEAS AND RICE | RECIPES | DELIA …
2022-07-11 Cut the remaining lemon into thin slices and push these well into the liquid. Now scatter the olives in and, finally, place the pieces of chicken on top of everything. Cover with a tight-fitting lid and place in the pre-heated oven for 1 hour or until the rice and chickpeas are tender. Then, just before serving, scatter the coriander leaves on ...
From deliaonline.com


CHICKEN AND CHICKPEA RICE SOUP - A DASH OF MACROS
Season with the salt, pepper, and cayenne pepper. Continue cook stirring often, for an additional 5 minutes. Now add the water and chicken base to the pot. Once the chicken base is evenly distributed, add the chickpea rice. Stir everything togeter and bring the soup to a boil. Once boiling cook for 5 minutes.
From adashofmacros.com


BUTTER CHICKEN CHICKPEAS WITH RICE | READY SET EAT
Ingredients. 1 tbsp. (15 mL) vegetable oil. 1 can (540 mL) chickpeas, drained and rinsed. 1 cup (250 mL) shredded carrots. 1 small onion, chopped. 1 pouch (160 mL) VH® Butter Chicken Cooking Sauce. 1 pouch (250 g) microwavable instant Basmati rice. 1 …
From readyseteat.ca


HEALTHY CHICKEN & RICE RECIPES | EATINGWELL
19. In Minnesota, chicken, mushrooms and wild rice are often bound together in a casserole with cream of mushroom soup. We forgo the sodium-rich canned soup and make a light, creamy sauce that gets depth of flavor from dry sherry and Parmesan cheese. If you already have cooked chicken, use 4 cups and skip Step 2.
From eatingwell.com


QUICK AND EASY CHICKEN AND CHICKPEA MASALA | OLIVE & MANGO
2020-03-25 Add cumin, coriander, turmeric, and chili pepper stirring frequently, until aromatic, about 30 seconds. Add crushed tomatoes and spinach and cook, stirring occasionally, until spinach is wilted, about 2 minutes. Add half of cilantro, chicken stock, and chicken pieces in or back in if you had browned and removed them. Stir to combine.
From oliveandmango.com


SIMPLE BUTTER CHICKEN WITH CHICKPEAS - SIMPLE BITES
2020-01-14 Cut the chicken into 1-inch cubes. Rinse and drain the chickpeas. Add both to the pot and stir well. Dot the top with butter, then bring the chicken to a slow simmer. Cover the pot with a lid, reduce heat to low, and simmer slowly for about an hour. You can stir it occasionally.
From simplebites.net


CHICKEN AND CHICKPEA RICE PILAF | RECIPESTY
Melt butter with oil in a large saucepan over low heat. Add onion; cook and stir until translucent, 7 to 10 minutes. Add chickpeas and cook until heated through, 3 to 5 minutes.
From recipesty.com


RECIPE: COCONUT KORMA CHICKEN WITH CHICKPEAS & RICE - BLUE APRON
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% …
From blueapron.com


CHICKEN AND CHICKPEA CURRY - KHIN'S KITCHEN
2021-10-25 Cook until the tomatoes are soft and oil separates. Add the chicken pieces, stir and cook for 2-3 minutes, then add the chickpeas, water, and coconut milk. Season with salt and chicken powder/stock cubes. Stir well, close the lid and simmer for 8-10 minutes or cook until the chicken and chickpeas are soft and tender.
From khinskitchen.com


EASY RICE AND CHICKPEA SKILLET WITH GARLIC, TOMATOES, …
In a medium size pot or cast iron skillet over medium-high heat, add oil. Add onion and cook for two to three minutes, or until softened. Add garlic and cook until fragrant. Add rice and cook for another one to two minutes. Add chickpeas, diced tomatoes, chicken broth and Italian seasoning. Season with salt and pepper to taste.
From more.ctv.ca


MEDITERRANEAN CHICKEN AND CHICKPEA BOWLS - IOWA GIRL EATS
Set aside to cool slightly. Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Remove chicken from marinade then place on the baking sheet and roast for 15-20 minutes or until cooked all the way through. Chop once cool enough to handle.
From iowagirleats.com


TURKISH RICE PILAF WITH CHICKEN AND CHICK PEAS RECIPE
2022-05-18 Add the rice and work the oils through all the grains with a wooden spoon. On low heat, continue to ‘fry’ the dry rice for a few minutes. Add the chickpeas, chicken broth, water, salt and pepper. Bring the liquid to a boil, then reduce the heat and cover. Let the rice simmer very gently on low heat until all the liquid is absorbed.
From thespruceeats.com


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