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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chicken, Quinoa, And Green-Olive Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions