Chicken & Rice

Clearly, the past few weeks have been insanely busy and I have not had the time to post. FEAR NOT, I cooked, I ate, and I wrote out the recipes.

I absolutely love Spanish dishes, the lightly spiced chicken and delicious rice; I’m obsessed with it all. I told my husband to surprise be with a pop-of-flavor dish after work last week. As you have all seen with the recent papa rellena dish, the man can cook. If you want the perfect dish with Spanish flare while you binge watch Daredevil on Netflix, this chicken and rice dish is a go to! I also loved that I was able to save almost half of the dish to eat for lunch the next day.



6 medium boneless and skinless chicken thighs

3 teaspoons of salt

1 teaspoon garlic salt

1 teaspoon fresh ground black pepper

3 tablespoons of olive oil

1 red bell pepper

1 green bell pepper

1 medium yellow onion

Minced garlic

2 cups of white rice

2 cups of low sodium chicken broth

½ cup of chickpeas



  1. Preheat oven to 350
  2. Cook rice in pan or rice cooker
  3. In a medium deep baking pan, spray with Pam
  4. Place 6 chicken thighs in pan
  5. Mix cooked rice, peppers, chickpeas and remaining ingredients in a large mixing bowl
  6. Pour ingredients over chicken thighs
  7. Cook for 45 minutes, or until chicken is fully cooked
  8. Enjoy!


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