Spicy Chicken with Chickpeas
Spicy Chicken with Chickpeas
This spicy chicken dish is FLT ( First Line therapy) compliant and is very low in saturated fat. It’s great to warm up with on a cold fall or winter evening. The preparation below does make for a very spicy dish so make sure to adjust the amount of chili powder and jalapeño to your taste.
Makes 1 large pot (4 servings)
Ingredients:
- 2 Chicken Breasts
- 1 can of organic Chick Peas
- 1 Red Bell Pepper
- 1 Cup Baby Carrots Chopped
- 2 Roma Tomatoes
- ¼ Red Onion
- 1 Jalapeño
- 1 Green Onion
- ¼ Cup Cilantro
- 2 Cups Low Sodium Chicken Stock
- 1 Cup El Pato Sauce
- 3 Tbsp California Chili Powder
- 1 Tbsp Garlic Powder
- 2 Tbsp Black Pepper
- 3 Tbsp Chicken Consome
- 1 Lime
- 3 Tbsp Extra Virgin Olive Oil
Instructions:
- Cut jalapeño in half and use a small spoon to scrape away seeds and ribs and finely dice. Use same technique for red bell pepper.
- Chop rest of veggies into 1/4 inch pieces and set aside.
- Roughly chop cilantro into small pieces and save for garnishing.
- Cut lime in half and save for garnishing.
- Drain and rinse can of chickpeas and set aside.
- Cut the two large chicken breasts into 1/2 inch cubes and season with salt and pepper.
- Heat a large pot on medium high heat and add 1 tbs of olive oil.
- Add chicken and cook until medium brown and set aside to paper towel lined plate or bowl.
- Add additional 2 tbs of olive oil to hot pot and add the chili powder , garlic powder, and consume to oil and stir until aromatic.
- Add carrots , red onion , bell pepper and jalapeño and cook until onions are translucent.
- Add remaining veggies , chickpeas, and black pepper and cook for 5-10 minutes until veggies soften.
Add 2 cups of chicken stock and 1 cup of El Pato Sauce and bring to a boil.
- Reduce to heat to medium low and simmer uncovered for 20 minuets or until veggies reach desired tenderness.
- Add chicken and warm through.
- Serve in bowl with cilantro and a squeeze of lime for garnish.
FLT Servings (per serving):
- Protein 1 serving
- Legumes 1/2 serving
- Category 1 Veggie 2 servings
- Category 2 Veggie 1 servings