Main Entrees

Spanish Chicken with Peppers & Chickpeas

Variations of chicken, sautéed until crisp and golden, then braised with fresh tomato and bell peppers, are a specialty of the Basque region, along the border of France and Spain. Serve over steamed rice or soft polenta, which will catch the delicious juices.

Prep Time 
15 minutes or less
Cook Time 
30 to 60 minutes
Total Time 
1 hour
Servings 
6
Ingredients 

8 to 11 (3-1/2 pounds) Gold'n Plump® Bone-In Chicken Thighs
Coarse salt and freshly ground pepper to taste
2 medium onions, sliced
1 medium yellow or red bell pepper, sliced
1 small green bell pepper, sliced
4 cloves garlic, finely chopped
1 can (28 ounces) whole plum tomatoes, drained (reserve juice), coarsely chopped
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes or to taste
1 cup cooked garbanzo beans
3 ounces sliced Canadian bacon, cut into 1/2-inch strips

Instructions 

Season chicken with salt and pepper. Heat large skillet over medium-high heat; place chicken in pan. Cook, turning occasionally, 10 minutes or until golden brown. Remove to plate.

Add onions to skillet; cook, stirring occasionally, over medium heat 3 minutes. Add peppers; cook about 7 minutes. Stir in garlic, tomatoes with juice, thyme, and pepper flakes. Simmer 5 minutes.

Return chicken to skillet with any juices that accumulated. Cover and cook over low heat about 15 minutes or until chicken is no longer pink when cut in thickest part (165°F). Stir in beans and bacon.

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Primary Product 
Chicken Thighs
Possible Substitutions 
Chicken Leg Quarters - Family Pack
Chicken Thighs - Family Pack
Cuisine 
Mediterranean

  • Serving Size
    • Servings 
      6
  • PER SERVING
    • Calories 
      390
    • Calories from Fat 
      41%
    • Total Fat 
      18g
    • Saturated Fat 
      5g
    • Trans Fat 
      1g
    • Total Carbohydrate 
      19g
    • Protein 
      39g
    • Sugars 
      7g
    • Cholesterol 
      110mg
    • Dietary Fiber 
      5g
    • Sodium 
      470mg
  • DAILY VALUE
    • Vitamin A 
      10%
    • Vitamin C 
      114%
    • Calcium 
      9%
    • Iron 
      22%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1
    • Fat 
      .5
    • Vegetable 
      1
    • Lean Meat 
      5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Stovetop
Recipe Source 
Lisa Golden Schroeder