Baked Chicken With Peppers, Chickpeas, & Rice
Created by limeleaf on February 3, 2012
- Servings: 7
- Prep Time: 40m
- Cook Time: 50m
- Recipe #4497
Ingredients
- 1 tablespoon olive oil
- 2 pounds skinless chicken thighs (8 thighs)
- 2 red bell peppers (sliced, or yellow peppers, sliced)
- 2 yellow onions (sliced)
- 1/2 bunch cilantro, chopped (include the stems finely diced)
- 2 cloves garlic, crushed
- 3 teaspoons coriander seeds (ground)
- 1 to 2 jalapeno chilies (cut in small dice)
- 1/2 cup garbanzo beans (cooked)
- 1 cup dry rice (basmati)
- 1 lemon, whole
- 1 1/4 cups chicken stock
How to Make
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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.
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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.
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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.
Nutritional Facts
- 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