Chicken, Quinoa & Pumpkin Porter Stew

1. 1

   Pour broth into a large cast iron pot and bring to a simmer.

2. 2

   Place chicken thighs into the broth, cover and continue to simmer until chicken is cooked all the way through, about 20 minutes. Remove chicken from the broth and set aside and then pour broth into a large bowl, reserving for later.

3. 3

   Heat olive oil over medium heat in the same pot. Add onions and cook until they begin to brown, about 6-8 minutes. Add in peppers and garlic and saute, stirring often, for another 4-5 minutes.

4. 4

   Pour chicken broth back into the pot along with diced tomatoes, water and beer. Stir to combine and then add quinoa and orange zest and bring soup to a simmer. Cover the pot and simmer until the quinoa is cooked, about 15-20 minutes.

5. 5

   While the quinoa is cooking, shred the chicken thighs. Once the quinoa is ready, stir in the shredded chicken thighs, garbanzo beans, olives, and spices, adjusting to taste.

6. 6

   Let it simmer for about 10minutes or so, until ingredients are warmed and spices reach desired heat level. Enjoy!

7. 7

   Adapted from Sunset Magazine.

* Per serving · 4 servings · Values may vary.