Mediterranean Chicken and Chickpeas
Sweet paprika, chicken breasts and GOYA® Chick Peas in Sauce combine for a main dish that’s as tasty as it is comforting. The chickpeas come seasoned with peppers, olive oil and squash, and make a flavorful bed for the seasoned chicken breasts as they cook in the oven. Finish with a sprinkle of fresh parsley and serve this Mediterranean-inspired feast.
Total Time
65m
Prep Time:5m
Yields:6 Servings
Ingredients
2 tbsp.
6
<p><span>chicken breast halves with bones and skin (about 4-5 lbs.), patted dry</span></p>
3 tsp.
<p><span> paprika</span></p>
2 cans
(15 oz. each)
12
<p><span>cherry tomatoes, halved</span></p>
2 tbsp.
<p><span>sherry vinegar</span></p>
¼ cup
<p><span> finely chopped fresh parsley</span></p>
Directions
Step 1
<p>Heat oven to 425°F. Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken breasts with Adobo and paprika; add 3 breasts halves to skillet, skin-side down. Cook until skin is dark golden brown and crisp, about 8 minutes. Transfer chicken to plate skin-side up and repeat with remaining oil and breasts.</p>
Step 2
<p>Add sherry vinegar to same skillet; return to heat; bring vinegar to boil, scraping up any bits from bottom of pan. Add chickpeas in sauce and cherry tomatoes to skillet. Bring liquid from beans to boil, stirring occasionally. Transfer chickpea mixture to 9”x13” baking dish. Nestle chicken breasts into chickpea mixture skin-side up.</p>
Step 3
<p>Bake chicken and chickpeas, uncovered, until chicken is cooked through (internal temperature registers 165°F on quick-read thermometer), about 40 minutes. Sprinkle chicken and chickpeas with parsley. Serve.</p>
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Mediterranean Chicken and Chickpeas
Prep Time: 5m
Total time: 65m
Yields: 6 Servings
<p>Sweet paprika, chicken breasts and GOYA® <a title="Chick Peas in Sauce" href="https://goya.com/en/products/beans-and-grains/canned-beans/beans-in-sauce#chick-peas-in-sauce" data-id="8132">Chick Peas in Sauce</a> combine for a main dish that’s as tasty as it is comforting. The chickpeas come seasoned with peppers, olive oil and squash, and make a flavorful bed for the seasoned chicken breasts as they cook in the oven. Finish with a sprinkle of fresh parsley and serve this Mediterranean-inspired feast.</p>
Ingredients
2 tbsp.
6
<p><span>chicken breast halves with bones and skin (about 4-5 lbs.), patted dry</span></p>
3 tsp.
<p><span> paprika</span></p>
2 cans (15 oz. each)
12
<p><span>cherry tomatoes, halved</span></p>
2 tbsp.
<p><span>sherry vinegar</span></p>
¼ cup
<p><span> finely chopped fresh parsley</span></p>
Directions
Step 1
<p>Heat oven to 425°F. Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken breasts with Adobo and paprika; add 3 breasts halves to skillet, skin-side down. Cook until skin is dark golden brown and crisp, about 8 minutes. Transfer chicken to plate skin-side up and repeat with remaining oil and breasts.</p>
Step 2
<p>Add sherry vinegar to same skillet; return to heat; bring vinegar to boil, scraping up any bits from bottom of pan. Add chickpeas in sauce and cherry tomatoes to skillet. Bring liquid from beans to boil, stirring occasionally. Transfer chickpea mixture to 9”x13” baking dish. Nestle chicken breasts into chickpea mixture skin-side up.</p>
Step 3
<p>Bake chicken and chickpeas, uncovered, until chicken is cooked through (internal temperature registers 165°F on quick-read thermometer), about 40 minutes. Sprinkle chicken and chickpeas with parsley. Serve.</p>
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