Everyday Food, December 2010
- Prep Time 40 minutes
- Total Time 1 hour, 10 minutes
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Yield Serves 4
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Ingredients
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1 whole chicken (3 to 4 pounds), cut into 10 pieces
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Coarse salt and ground pepper
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2 teaspoons vegetable oil
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1 small yellow onion, diced medium
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2 garlic cloves, roughly chopped
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4 carrots, diced medium
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1 teaspoon paprika
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1/2 teaspoon ground cumin
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1/2 teaspoon ground cinnamon
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1 1/2 cups long-grain white rice
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3 cups sliced green beans (about 3/4 pound)
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1 cup chickpeas (from a 15.5-ounce can), rinsed and drained
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2 1/2 cups low-sodium chicken broth or water
Directions
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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.
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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.
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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.
Cook's Note
Use a whole chicken for this one-pot meal, or buy a package of precut thighs or breasts.
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