Chicken, Quinoa, and Green-Olive Stew
I spent years in South America where quinoa has been used for centuries in indigenous cuisines throughout the continent but can't say I ever tasted a dish with quinoa any better than this one. This recipe uses the quinoa in a spicy chicken and tomato broth with salty olives to make something as simple as stewed chicken into an unforgettable dinner.
Ingredients
- 4 cups chicken stock
- 2 lbs chicken thighs skinned
- 2 tbsp olive oil extra-virgin
- 1 white onion finely chopped
- 1/2 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander seed
- 1 tsp ground oregano preferably Mexican
- 3 cloves garlic minced
- 1/2 tsp ancho chili powder
- 1/2 tsp cayenne
- 1 cup roma tomato chopped
- 2 tsp orange zest
- 1/2 cup quinoa
- 1 cup chickpeas rinsed if canned
- 1 cup green olives
Instructions
- Bring broth to a simmer in a large, heavy-bottomed pot over medium-high heat. Add chicken and lower heat to a simmer. Cook chicken, covered, 15 to 20 minutes, or until cooked through; transfer to a plate. Pour broth into a large bowl and set aside. Wipe out pot.
- Add oil, onion, and salt to pot and cook over medium heat until onion softens and is starting to brown, about 10 minutes.
- Stir in cumin, coriander, oregano, and garlic; cook 2 minutes. Add ancho chile powder, cayenne, chopped tomatoes, reserved broth, orange zest, and quinoa.
- Reduce heat and simmer, covered, until a white ring appears around each quinoa seed, 10 to 15 minutes. Meanwhile, shred chicken.
- Add shredded chicken, chickpeas, and olives and heat through.
Notes
Nutritional analysis is per serving.
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