Baked Chicken With Peppers, Chickpeas, & Rice
Recipe: #4497
February 03, 2012
Categories: Chicken, Rice, Peppers, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Spicy, Kosher Meat, Chicken Dinner, more
"A recipe that I adapted to my taste. Very flexible as to the veggies and spice. For those who don't like cilantro, basil would probably work well."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (389.1 g)
- Calories 475.3
- Total Fat - 29.5 g
- Saturated Fat - 7.5 g
- Cholesterol - 162.3 mg
- Sodium - 458.6 mg
- Total Carbohydrate - 24.7 g
- Dietary Fiber - 3.8 g
- Sugars - 5.6 g
- Protein - 28.9 g
- Calcium - 69.4 mg
- Iron - 2.4 mg
- Vitamin C - 90.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat the oil in a large skillet, and brown the chicken thighs all over. Remove from the pan and drain fat if desired to leave only 1 tablespoon.
Step 2
Saute the onion for about 4 minutes and then stir in the peppers, cilantro, garlic, corriander, and jalapenos and cook briefly. Preheat the oven to 375.
Step 3
Add the chickpeas and basmati rice, then the juice of the lemon and the chicken stock, and heat until just boiling. Pour the mixture into a large casserole dish and place the chicken pieces with any juices on top. Cover the casserole and bake 50 minutes or until the rice is cooked.
Tips
No special items needed.
0 Reviews
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