Skillet-Spiced Chicken Thighs with Chickpeas, Orange Lentils & Smoky Tomato (serves 6+)

Backstory: Rustic, one-skillet comfort with an earthy backbone — smoky paprika and cumin, a touch of cayenne for heat, tomato paste for umami, tender diced chicken thighs, whole garbanzos for bite and orange lentils that break down to thicken and enrich the pan. Robust, quick, and built for big appetites.

Ingredients

• 3.0–3.5 lb bone-in chicken thighs, skin removed and meat cut off the bone, diced into 1" pieces (reserve bones if you like for stock; discard or freeze)
• 2 tablespoons olive oil (or neutral oil)
• 2 medium bell peppers, sliced into 1/2" strips (use mixed colors if available)
• 2 medium zucchini, halved lengthwise and sliced into 1/2" half-moons
• 2 cans (15 oz each) garbanzo beans (chickpeas), drained and rinsed
• 3/4 cup dried orange/red lentils, rinsed
• 2 tablespoons tomato paste
• 1½ teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 2 teaspoons smoked paprika
• 1½ teaspoons ground cumin
• 1/4–1/2 teaspoon cayenne pepper (start low for medium heat; adjust to taste)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed between your fingers
• 1 teaspoon dried parsley (for finishing)
• 3 cups hot water (from kettle) plus 2 teaspoons Better Than Bouillon roast chicken base (or 3 cups low-sodium broth if you prefer)
• 2 tablespoons lemon juice (optional, brightens at the end)
• 2 tablespoons butter (optional, for finishing richness)

Equipment & timing

• Large heavy skillet (12" preferably) or wide sauté pan with lid
• Total time ~40–50 minutes

Instructions

1. Prep: Dice chicken, slice peppers and zucchini, rinse chickpeas and lentils. Dissolve 2 teaspoons Better Than Bouillon in 3 cups hot water; set aside.
2. Season chicken: Toss diced chicken with 3/4 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon cumin. Let sit briefly while you heat the pan.
3. Brown chicken: Heat the skillet over medium-high. Add oil. When shimmering, add chicken in a single layer (work in batches if overcrowded). Sear 3–4 minutes without moving to develop color, then stir and cook another 1–2 minutes until lightly browned but not fully cooked. Transfer chicken to a plate.
4. Sauté veg: Reduce heat to medium. Add bell peppers and zucchini to the pan with a pinch of salt. Sauté 4–5 minutes until they start to soften and pick up color. Push veggies to the side.
5. Bloom spices & tomato paste: Add tomato paste to the cleared space in the pan and cook 30–45 seconds, stirring, to remove rawness. Add remaining smoked paprika, 1/2 teaspoon cumin, cayenne, dried thyme, and crushed rosemary; stir 30 seconds until aromatic.