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Paprika Chicken with Carrots & Garbanzo Beans

Tender, mouthwatering chicken pairs with carrots and garbanzo beans in a flavorful and savory dish accented by tomato, paprika, and Italian parsley and a hint of spice.

10 minutes
10 minutes


  • 12 oz. boneless skinless chicken thighs
  • 1 tsp. smoked paprika*
  • 1 tsp. dried oregano*
  • 1 tsp. salt*
  • 1 pinch red pepper flakes*
  • 1/2 cup chicken broth
  • 2 tsp. olive oil
  • 1 cup canned garbanzo beans (chickpeas)
  • 1 cup baby carrots, or medium diced carrots
  • 1 tbsp. tomato paste
  • 1 tbsp. italian parsley leaves (optional)
  • *common pantry item


  1. Cut chicken thigh meat into 1 inch diced. Place in a medium bowl and toss with paprika, oregano, 1/4 tsp. salt and red pepper flakes.
  2. Heat 1 tsp. olive oil in a medium sauté pan over medium-high heat. Add chicken, and cook for 2 minutes to brown the chicken.
  3. Add chicken broth to deglaze the pan. Place chicken and juice in a bowl and set aside.
  4. Heat remaining oil in the pan over medium-high heat. Add carrots and sauté for 2 minutes.
  5. Add in garbanzo beans and tomato paste. Cook for 1 minute to brown the tomato paste.
  6. Return chicken to pan, stir and cover. Cook for additional 2 minutes or until chicken is cooked through. Garnish with parsley leaves (optional).
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