Recipe courtesy of GOYA

Mediterranean Chicken and Chickpeas

Sweet paprika, chicken breasts and GOYA® Chickpeas in Sauce combine for a main dish that's as tasty as it is comforting. The chickpeas come seasoned with peppers, olive oil and squash, and make a flavorful bed for the seasoned chicken breasts as they cook in the oven. Finish with a sprinkle of fresh parsley and serve this Mediterranean-inspired feast.
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  • Total: 1 hr 5 min
  • Prep: 5 min
  • Cook: 1 hr
  • Yield: 6 servings
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2 tbsp. GOYA® Extra Virgin Olive Oil

6 chicken breast halves with bones and skin (about 4-5 lbs.), patted dry

6 chicken breast halves with bones and skin (about 4-5 lbs.), patted dry 

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

3 tsp. paprika

2 cans (15 oz. each) GOYA® Chickpeas in Sauce

12 cherry tomatoes, halved

2 tbsp. sherry vinegar

1/4 cup finely chopped fresh parsley


  1. Heat oven to 425°F. Heat 1 tbsp. oil in large skillet over medium-high heat. Season chicken breasts with Adobo and paprika; add 3 breasts halves to skillet, skin-side down. Cook until skin is dark golden brown and crisp, about 8 minutes. Transfer chicken to plate skin-side up and repeat with remaining oil and breasts. Add sherry vinegar to same skillet; return to heat; bring vinegar to boil, scraping up any bits from bottom of pan. Add chickpeas in sauce and cherry tomatoes to skillet. Bring liquid from beans to boil, stirring occasionally. Transfer chickpea mixture to 9"x13" baking dish. Nestle chicken breasts into chickpea mixture skin-side up. Bake chicken and chickpeas, uncovered, until chicken is cooked through (internal temperature registers 165°F on quick-read thermometer), about 40 minutes. Sprinkle chicken and chickpeas with parsley. Serve.