Chicken with Chickpeas
A delicious and hearty stew of chicken and garbanzo beans. Serve warm with rice and flour tortillas.
1 tablespoon butter
1 tablespoon olive oil
2 MAGGI Chicken Flavor Bouillon Cubes - divided use
2 pounds boneless, skinless chicken breast halves, cut into 2 x 1-inch pieces
2 medium onions, chopped
4 cloves garlic, finely chopped
1/4 cup finely chopped cilantro
1 (16-ounce) can garbanzo beans (chickpeas), undrained
1/2 cup water
3 tablespoons tomato paste
1/2 teaspoon allspice
1/4 teaspoon chili powder
- Heat butter and oil in large skillet over medium-high heat. Add 1 bouillon cube; cook, stirring frequently, until bouillon is dissolved. Add chicken; cook, stirring frequently, for 5 to 7 minutes or until lightly browned. Remove chicken from skillet; set aside.
- Add onions to skillet. Cook, stirring occasionally, for 3 to 5 minutes or until tender. Add garlic and cilantro; cook, stirring frequently, for 2 to 3 minutes. Stir in chicken, beans and juice, water, remaining bouillon cube, tomato paste, allspice and chili powder. Bring to a boil, stirring frequently. Cover; cook over medium-low heat for 30 minutes.
- Serve over cooked rice, if desired.
Makes 6 to 8 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.