Chicken, Quinoa, And Green-Olive Stew Recipe

Name: Chicken, Quinoa, And Green-Olive Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups reduced-sodium chicken broth; 2 pounds boned, skinned chicken thighs; 2 tablespoons extra-virgin olive oil; 1 large white onion, finely chopped; 1/2 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon dried oregano (preferably Mexican); 3 garlic cloves, minced; 1/2 teaspoon ancho chile powder; 1/2 teaspoon cayenne; 1 cup chopped ripe plum tomatoes (about 2 large) or fire-roasted diced canned tomatoes; 2 teaspoons orange zest; 1/2 cup quinoa; 1 cup cooked chickpeas (garbanzos), rinsed if canned; 1 cup pimiento-stuffed small green olives

Servings: persons

4 cups reduced-sodium chicken broth
2 pounds boned, skinned chicken thighs
2 tablespoons extra-virgin olive oil
1 large white onion, finely chopped
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano (preferably Mexican)
3 garlic cloves, minced
1/2 teaspoon ancho chile powder
1/2 teaspoon cayenne
1 cup chopped ripe plum tomatoes (about 2 large) or fire-roasted diced canned tomatoes
2 teaspoons orange zest
1/2 cup quinoa
1 cup cooked chickpeas (garbanzos), rinsed if canned
1 cup pimiento-stuffed small green olives

1
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.
2
Add oil, onion, and salt to pot and cook over medium heat until onion softens and is starting to brown, about 10 minutes.
3
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.
4
Add shredded chicken, chickpeas, and olives and heat through.
5
Note: Nutritional analysis is per serving.

1087

kcal

Calories

Fat

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 cups reduced-sodium chicken broth, 2 pounds boned, skinned chicken thighs, 2 tablespoons extra-virgin olive oil, 1 large white onion, finely chopped, and more.

Yes, Chicken, Quinoa, And Green-Olive Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken, Quinoa, And Green-Olive Stew

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