Italian Chicken And Chickpeas
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
60
Spice
51
Sweetness
49
Sourness
34
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Olive Oil2 tbsps
Dried Rosemary3 cloves
Garlic (minced)430 g
Tomato Sauce (can)1 tsp
Italian Seasoning1 tsp
Cayenne Pepper1.5 tsps
White Sugar1
Bay LeafDirections:
1
Heat 2 tablespoons olive oil in a large skillet over medium heat
2
Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side
3
Remove the chicken from the pan and set aside
4
Pour 1 tablespoon olive oil into the skillet
5
Cook and stir the garlic in the hot oil until fragrant, about 1 minute
6
Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir
7
Return the chicken to the skillet; cover and reduce heat to medium-low
8
Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes
9
Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more