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Chicken Chickpea Rice

Rice, chicken, and chickpeas come together in this simple chicken rice recipe. A satisfying everyday classic with an easy bowl presentation.
Shared notes will appear here.
Everyday Cooking
Mediterranean
Kitchen Pace : đź•’đź•’
Servings: 4
Recipe by NAVA Kitchen
Chicken chickpea rice served in a dome shape on a warm beige plate, topped with tender shredded chicken.
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Ingredients:

  • For the Chicken
  • 6 chicken drumsticks
  • 3 cups water
  • Salt, to taste
  • After cooking:
  • 1 tbsp butter
  • 1 tbsp avocado oil
  • Paprika, to taste
  • Black pepper, to taste
  • Salt, if needed
For the Rice
  • 2 cups rice
  • 2 cups chicken broth, from boiling the chicken
  • 2 cups water
  • 2 tbsp avocado oil
  • 2 tbsp butter
  • Salt, to taste
  • 1 cup cooked chickpeas, or canned, drained and rinsed

Method:

Start Cooking
Cook the Chicken
  • Place drumsticks in a pot with 3 cups water and salt.
  • Bring to a boil, then simmer until fully cooked (about 25–30 minutes).
  • Remove chicken and let cool. Reserve the broth.
  • Shred or chop chicken into small pieces.
  • Heat 1 tbsp butter + 1 tbsp avocado oil in the same pot.
  • Add chicken, paprika, black pepper, and a pinch of salt.
  • SautĂ© for 3–4 minutes until lightly golden. Set aside.
Make the Rice
  • Wash rice under cold water until mostly clear. Drain well.
  • Heat 2 tbsp avocado oil + 2 tbsp butter in a pot over medium heat.
  • Add rice and toast gently for 2–3 minutes, until grains look slightly translucent.
  • Add: 2 cups chicken broth, 2 cups water, chickpeas, salt.
  • Bring to a boil. Once boiling, lower heat, cover, and simmer for about 15 minutes until liquid is absorbed.
  • Turn off heat. Place a clean kitchen towel between pot and lid, cover, and rest for 5 minutes.
  • Fluff gently with a wooden spatula.
To Serve (Bowl Method)
  • Place some chicken into a small bowl and press lightly. Add rice on top and gently flatten.
  • Invert bowl onto a plate. Lift bowl carefully and serve warm. Bon appĂ©tit.

Kitchen Tools:

Notes:

From the kitchen
  • We use jasmine rice, but this method works well with most white rice varieties.
  • Washing removes excess starch so the rice cooks fluffy, not sticky.
  • Toasting the rice adds a light nutty aroma and helps each grain stay separate.
  • The kitchen towel absorbs steam so moisture doesn’t drip back onto the rice.
  • Use measured chicken broth from boiling the drumsticks. You only need 2 cups for this recipe.
 
Make it yours
  • Swap chickpeas for green peas or leave them out entirely for a simpler chicken rice.
  • Add a tiny pinch of saffron to the rice for gentle color.
  • You can substitute cooked chicken breast instead of drumsticks.
  • Like crispier chicken? Pan-sear a little longer until lightly golden.
  • Skip the bowl method and simply serve the rice topped with chicken.
 
At the table
  • Serve with plain or garlic yogurt or a cold yogurt drink (ayran) on the side.
  • Add a simple tomato–cucumber salad for freshness.
  • This rice pairs beautifully with pickles.
  • Leftovers reheat well the next day with a splash of water and gentle steaming.

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Nutrition:

Calories: 761 kcal | Carbohydrates: 86 g | Protein: 31 g | Fat: 31 g | Saturated Fat: 10 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 14 g | Trans Fat: 0.4 g | Cholesterol: 129 mg | Sodium: 644 mg | Potassium: 503 mg | Fiber: 4 g | Sugar: 3 g | Vitamin A: 328 IU | Vitamin C: 1 mg | Calcium: 73 mg | Iron: 3 mg
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