One – Pan Chicken with Chickpeas and Roasted Peppers – Quick & Easy Recipe
Quick, Hearty, and Flavorful – Ready in Under an Hour!
One-Pan Chicken with Chickpeas and Roasted Peppers
Course: Main, Lunch, DinnerCuisine: romanianDifficulty: Easy6
servings15
minutes40
minutes350
kcal55
minutesChicken with Chickpeas and Roasted Bell Peppers – If these words make you think only of hummus, let me tell you that you can easily push the boundaries of your imagination.
Chickpeas are incredibly versatile. I admit, I started using them more frequently only in recent years, but they’ve quickly become a staple in my kitchen. I love their slightly creamy texture and the fact that they add a boost of satiety to any dish.
Roasted bell peppers? That’s my “culinary weakness”! I’d eat them almost daily and try to incorporate them into as many recipes as possible, for their sweet taste and unique aroma. And chicken – we all know – is versatile, cooks quickly, and pairs perfectly with almost anything.
Voilà: three top ingredients, accessible and affordable, combined in a simple dish cooked in a single pan – a detail I know many home cooks will appreciate.
Ingredients
500 g tomato juice
3 large skin-on, boneless chicken thighs (approx. 450–500 g)
200 g cooked chickpeas (drained from a can)
3 roasted bell peppers (or 4 if they are small)
2 medium white onions (160–200 g)
2 medium red onions (160–200 g)
2 bell peppers (optional)
Spices:
1 teaspoon each: garlic powder and onion powder
Oregano, sweet paprika, salt, and pepper to taste
Preparation method:
- Before we begin, it’s much better to have everything prepared: weighed, cleaned, and chopped. The recipe cooks relatively quickly, so it’s easier if the ingredients are within reach.
- Prepare the chicken: cut the thighs into suitable pieces and season them with salt, pepper, garlic powder, onion powder, and paprika. I also added oregano for an extra boost of flavor, but of course, you can adjust the seasonings according to your preferences.
- Initial cooking: I placed the chicken pieces in a high-sided skillet, using as little oil as possible, because the thighs with skin will release enough fat. I browned them on all sides until they developed a nice crust, then removed them to a plate to keep warm.
- Vegetables: Because we never waste the delicious remaining fat in the pan, I sautéed the vegetables directly in it. I cooked them lightly over low heat until they softened and became translucent, allowing the flavors to blend perfectly. I added the tomato sauce and a small cup of water, continuing to cook.
- The pieces of chicken, set aside, I added back into the pan, and at the same time, I also added the chickpeas and roasted pepper. I continued cooking until the sauce reached the desired consistency.
- Serving – I served the dish with freshly homemade bread, which goes perfectly with a seasonal salad or even pickles. If you try the recipe, I look forward to hearing your thoughts in the comments. And if you have other great recipes with chickpeas or roasted peppers on your list, feel free to share your ideas here so we can all get inspired. Until next time, enjoy your meal!
With love,
Ely
