Spanish Paprika Chicken with Chickpeas
Method
Season the chicken with smoked paprika, sweet paprika, oregano, salt and black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the chicken and cook for 5–6 minutes, stirring occasionally, until lightly golden and cooked through. Transfer to a plate.
Add the onion and red bell pepper to the same skillet and cook for 4–5 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Stir in the chickpeas and cherry tomatoes and cook for 3–4 minutes until warmed through.
Return the chicken to the skillet, drizzle with fresh lemon juice and toss gently to combine.
Sprinkle with fresh parsley and serve warm.
Smoked paprika can quickly lose its flavour if cooked for too long. Seasoning the chicken before cooking gives the dish a deeper, more rounded flavour while keeping the paprika fresh and aromatic.
Nutrition Facts
Per serving
