CentMenu / Dinner · Lunch
Chicken chickpea potato stew
Chickpeas and potatoes help a modest amount of chicken feed the whole table.
Ingredients
4 servings · US + metric
- 1.06 lb (480 g) boneless chicken thighs
- 1.06 lb (480 g) cooked chickpeas
- 1.76 lb (800 g) potatoes
- 14.11 oz (400 g) canned chopped tomatoes
- 2 carrots
- 1 onion
- 2 garlic cloves
- 1¾ tbsp (25 ml) olive oil
- 1¾ tsp (4 g) sweet paprika
- ½ tsp (3 g) salt
Let’s cook
Remove any bones from 1.06 lb (480 g) boneless chicken thighs, then cut the meat into bite-size pieces.
Heat 1¾ tbsp (25 ml) olive oil in a wide pan over medium-high heat; brown the chicken for 6 minutes, turning, then transfer to a plate.
Dice 1 onion and 2 carrots, mince 2 garlic cloves and sauté in the same pot over medium heat for 5 minutes.
Peel and dice 1.76 lb (800 g) potatoes; add with 14.11 oz (400 g) canned chopped tomatoes, 1¾ tsp (4 g) sweet paprika, ½ tsp (3 g) salt, the chicken and water to just cover; simmer over low heat for 20 minutes.
Drain and rinse 1.06 lb (480 g) cooked chickpeas, add and simmer for 5 minutes more, until the potatoes are tender.
Check that the chicken reaches 165 °F (74 °C) in the center before serving.