Pollo con pomodori e ceci

By Kenza Saadi
April 7, 2014
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Author Notes: Chicken with tomatoes and chickpeas. A hearty and delicious Italian dish. It can be served alone with a salad, or with a long pasta such as Bucatini (a kind of thick spaghetti). Excellent topped with a bit of fresh grated parmigiano. Kenza Saadi

Makes: four halves of chicken breast

  • 4 halves of chicken breast cut in cubes (no skin, no bones)
  • 4 cloves of garlic (one per half breast of chicken)
  • salt and pepper to taste
  • bunch of fresh Italian herbs: oregano, thyme, rosemary
  • olive oil
  • 2 pounds fresh tomatoes with skin, cut in quarters (1 kg)
  • 250 grams cooked chickpeas
  • fresh grated parmigiano for serving
  1. In a deep pan place some olive oil. Add one crushed garlic clove per half breast of chicken (four in this case). When the garlic starts to give its aroma, add some salt and pepper, and a generous amount of Italian herbs (oregano, thyme, rosemary).
  2. Mix well and let it cook for a few minutes. Add the chicken cubes and cook until they turn white on the outside, mixing gently from time to time.
  3. Add one kilogram of fresh tomatoes (with the skin) cut in rough quarters. Mix once more. Cover and let it simmer until the chicken is cooked.
  4. Add 250 gr of cooked chickpeas and let it simmer about 10 more minutes.
  5. Top with fresh grated parmigiano and serve.

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