Creamy Paprika Chicken with Spinach Rice and Crispy Chickpeas

Name: Creamy Paprika Chicken with Spinach Rice and Crispy Chickpeas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: fusion_mediterranea
Ingredients: 21 oz chicken breast; 1 1/2 cups cooked chickpeas; 1 cup long-grain rice; 1 1/2 cups leek; 4 cups fresh spinach; 3/4 cup plain Greek yogurt; 2 cups chicken broth; 1 cup onion; 4 cloves garlic; 1 whole lemon; 1 tbsp sweet paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1/4 tsp red pepper flakes; 3 tbsp olive oil; 1 tbsp butter; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh parsley

An original, comforting dinner featuring golden chicken breast, a silky paprika and leek sauce, tender spinach rice, and a crunchy topping of spiced roasted chickpeas.

20 minPrep

35 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g chicken breast (skinless, cut en 4 filetes gruesos)
240 g cooked chickpeas (escurridos and dry)
180 g long-grain rice (enjuagado)
180 g leek (en medias lunas finas)
120 g fresh spinach (chopped en trozos large)
180 g plain Greek yogurt (at room temperature)
480 ml chicken broth (divided)
120 g onion (chopped fina)
12 g garlic (chopped)
1 unit lemon (zest and 2 tbsp of zumo)
8 g sweet paprika
3 g ground cumin
2 g dried oregano
1 g red pepper flakes (optional)
45 ml olive oil (divided)
15 g butter
8 g salt (or to taste, divided)
2 g black pepper (or to taste)
10 g fresh parsley (chopped)

Nutrition facts

per serving

548 kcal

Calories

42 g

Protein

45 g

Carbs

21 g

Fat

6 g

Fiber

39 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 220°C / 425°F. Toss the chickpeas with 1 tbsp olive oil, 1 tsp sweet paprika, ground cumin, dried oregano, 1/4 tsp salt, and a pinch of black pepper. Spread on a baking tray and roast for 20 to 25 minutes at 220°C / 425°F, stirring halfway through, until golden and crisp.
2
While the chickpeas roast, pat the chicken breast dry and season it with 1 tsp sweet paprika, 1/2 tsp salt, black pepper, and the lemon zest.
3
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side, until well browned and it reaches 74°C / 165°F in the center. Transfer to a plate and set aside.
4
In the same skillet, add 1/2 tbsp olive oil and the butter. Add the onion and leek, and cook for 6 to 8 minutes over medium heat until tender. Stir in the garlic and red pepper flakes, and cook 30 seconds more.
5
Add the long-grain rice to the skillet and stir for 1 minute to lightly toast it. Pour in 360 ml / 1 1/2 cups chicken broth and 1 tbsp lemon juice. Bring to a boil, reduce the heat, cover, and cook for 15 minutes.
6
Uncover the rice, add the fresh spinach, stir gently, cover again, and cook 3 more minutes until the spinach wilts and the rice is tender.
7
While the rice finishes, pour the remaining 120 ml / 1/2 cup chicken broth into a small pan with 1 tsp sweet paprika. Cook for 2 minutes over low heat, turn off the heat, and let it cool for 1 minute. Whisk in the Greek yogurt gradually to create a smooth creamy sauce without letting it boil. Adjust with 1 tbsp lemon juice, 1/2 tsp salt, and black pepper.
8
Return the seared chicken to the paprika yogurt sauce, spoon the sauce over it, and warm gently for 2 to 3 minutes over very low heat, without boiling, until heated through.
9
Serve a bed of spinach rice on each plate. Top with the chicken and the leek-paprika sauce. Finish with the crispy chickpeas and chopped fresh parsley.

Chef tips

Drying the chickpeas well before roasting helps them crisp up better. For a stable yogurt sauce, add the yogurt off the heat or over very low heat.

Substitutions

You can use boneless chicken thighs instead of chicken breast. Greek yogurt can be replaced with thick plain yogurt. If you do not have leek, use extra onion. For a gluten-free version, make sure the broth is certified gluten-free.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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