Braised Chicken and Chickpeas with Smoked Paprika

Added by
1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 4.60 out of 5)

This recipe works wonders with the Valu-pak of frozen chicken thighs you bought last month at Costco (or was that me?). If you don’t have smoked paprika on hand, just use a twist of freshly ground black pepper. Or experiment with other combinations of spices in your pantry. Serve over brown rice, whole wheat couscous or bulgur to soak up the flavorful juices.


3 tablespoons all-purpose flour
3 pounds chicken thighs and legs
sea salt and freshly ground black pepper, to taste
1 tablespoon smoked paprika
1 tablespoon olive oil
1/2 cup onion, thinly sliced
1/4 cup sherry vinegar
1 (14-ounce) can diced tomatoes (I recommend Muir Glen)
1 cup chicken stock
2 (14-ounce cans) chickpeas (garbanzo beans), rinsed and drained

Place flour in a plastic zip-top bag. Sprinkle chicken with salt, pepper and paprika, and drop half in the flour. Seal bag and shake until well coated. Remove, shake off any excess and transfer to a plate. Repeat with remaining chicken. Heat oil in a Dutch oven over medium-high heat. Add chicken to pan and brown well on all sides, working in batches if necessary so you don’t overcrowd the pan, about 6 minutes total per batch. Remove from pan and set aside.

Add onion to Dutch oven and sauté 4-5 minutes or until tender and slightly browned. Pour in vinegar, scraping pan to loosen browned bits on the bottom, and cook 1 minute or until liquid evaporates.

Add tomatoes and chicken stock to pan. Stir in chickpeas and bring to a boil. Place chicken on top of chickpeas and sprinkle with an additional pinch of salt and paprika. Cover, reduce heat to medium-low, and simmer for 40 minutes or until chicken is cooked through and chickpeas are tender.

Serves 8

  • Facebook
  • Twitter
  • Google+
  • Dawn Hutchins

    What a combo! I can’t get enough chickpeas lately and with the combo of the hearty dark chicken and smoky paprika it sounds delicious!

  • Lia Huber

    Enjoy, Dawn!

  • Pingback: Braised Chicken and Chickpeas « Kitchenella()

  • Kathleen

    This was excellent! My dinner guests want the recipe. The smoked paprika is fabulous!

  • Lia Huber

    I’m so glad! I hope you sent them here to Nourish Network ;-).

  • Kathleen

    Of COURSE! :) I send people all the time.

  • Lia Huber

    You da best. Thanks, Kathleen!

  • karen

    Made this tonight, Lia, with local chicken and tomatoes I canned at the end of the summer. Delicious. Such a great combination of flavors – loved the addition of chickpeas!

  • Lia Huber

    So glad you liked, Karen! And so great to hear your ingredients (local chx, home-canned tomatoes … no wonder it was so good!). Miss hearing your voice each week …