One Pot Chicken with Olives, Capers + Chickpeas
One Pot Chicken with Olives, Capers + Chickpeas
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 garlic, minced
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1/2 cup chicken broth
- 1/2 cup pitted olives, halved
- 2 tablespoons capers, drained
- 1 can chickpeas, 15 ounce, rinsed and drained
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min
- 2
Add the chopped onion to the pot and cook, stirring occasionally, until it has softened, which should take about 5 minutes.
⏱️ 5 min
- 3
Stir in the minced garlic and cook for 1 minute more, until it becomes fragrant.
⏱️ 1 min
- 4
Add the boneless, skinless chicken thighs to the pot. Season them with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of red pepper flakes. Cook the chicken until it is lightly browned on all sides, about 3 to 4 minutes per side.
⏱️ 8 min
- 5
Pour in the undrained 14.5 ounce can of diced tomatoes and 1/2 cup of chicken broth. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 6
Stir in the 1/2 cup of halved pitted olives and 2 tablespoons of drained capers. Reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes, or until the chicken is thoroughly cooked through and tender.
⏱️ 20 min
- 7
Add the rinsed and drained 15 ounce can of chickpeas to the pot. Cook, uncovered, for another 5 minutes, stirring occasionally, until the chickpeas are heated through.
⏱️ 5 min
- 8
Garnish the dish with 2 tablespoons of fresh chopped parsley and serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Chicken with Olives, Capers + Chickpeas
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 garlic, minced
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1/2 cup chicken broth
- 1/2 cup pitted olives, halved
- 2 tablespoons capers, drained
- 1 can chickpeas, 15 ounce, rinsed and drained
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the chopped onion to the pot and cook, stirring occasionally, until it has softened, which should take about 5 minutes.
⏱️ 5 min - 3
Stir in the minced garlic and cook for 1 minute more, until it becomes fragrant.
⏱️ 1 min - 4
Add the boneless, skinless chicken thighs to the pot. Season them with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of red pepper flakes. Cook the chicken until it is lightly browned on all sides, about 3 to 4 minutes per side.
⏱️ 8 min - 5
Pour in the undrained 14.5 ounce can of diced tomatoes and 1/2 cup of chicken broth. Bring the mixture to a gentle simmer.
⏱️ 3 min - 6
Stir in the 1/2 cup of halved pitted olives and 2 tablespoons of drained capers. Reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes, or until the chicken is thoroughly cooked through and tender.
⏱️ 20 min - 7
Add the rinsed and drained 15 ounce can of chickpeas to the pot. Cook, uncovered, for another 5 minutes, stirring occasionally, until the chickpeas are heated through.
⏱️ 5 min - 8
Garnish the dish with 2 tablespoons of fresh chopped parsley and serve warm.
⏱️ 2 min