The comfort foods of all comfort foods. One of my most wanted recipes! My daughter told me if I made this seven days a week she would be thrilled! I grew up with my mother making chicken and rice as a staple, and now make it for my kids. When I have a super busy day or know I will be out of the house all day I put up a pan. While my mother never added chickpeas, one of my friends had suggested it and my kids love it. It’s great added protein and fiber to the dish. However, feel free to skip the chickpeas and curry if you know your family likes more traditional flavors.

I like to use short-grain brown rice. I love the chewy texture of short grain brown rice, But any rice will do. I’ve used Brown Jasmine rice, Plain Jasmine. I personally don’t love white rice and never make this dish using white rice but you can easily use that as well. I’ve tried other grains such as Israeli couscous or orzo but those grains did not fare well and turned mushy.

This recipe works well in a crockpot or slow cooker. I put it on low for 6-8 hours.

For my version of this recipe using boneless chicken cutlets click here xxx

One Pan Chicken & Rice with Curried flavored Chickpeas

The one supper I can make again and again, my kids will never get bored of!

Print Recipe

Ingredients

4 chicken leg quarters (or any bone in chicken)
1 1/2 cups rice
2 cups water
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp curry powder
salt and pepper to taste
1 can chickpeas, drained

Instructions

In a 9×13 pan (I like to use a nice oven to table dish) place the rice and water. Add the chickpeas and curry powder. Mix. Place the chicken on top of the rice mixture.
Sprinkle the spices on top of the chicken.
Drizzle with the oil.
Bake covered tightly on 350 for 2 and half hours (you can also slow cook on 200 for 6-8 hours)