Chicken, Quinoa & Pumpkin Porter Stew Recipe

Name: Chicken, Quinoa & Pumpkin Porter Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 ounces, fluid Low Sodium Chicken Broth; 1 pound Boneless, Skinless Chicken Thighs; 1 Tablespoon Olive Oil; 1 whole White Onion, Chopped; 1 whole Anaheim Pepper, Chopped; 4 cloves Garlic, Chopped; 14-1/2 ounces, weight Canned No Salt Added Diced Tomatoes; 2 cups Water; 6 ounces, fluid Pumpkin Porter Beer; 1 cup Quinoa, Uncooked; 2 teaspoons Orange Zest; 15 ounces, weight Canned Garbanzo Beans, Rinsed; 1-1/2 cup Red Pepper Stuffed Green Olives; 1/2 teaspoons Habanero Salt; 1 teaspoon Cumin; 2 teaspoons Chili Powder; 1/2 teaspoons Cayenne Pepper; 1 teaspoon Smoked Paprika; 1/2 teaspoons Coriander; Salt To Taste; Pepper To Taste

Servings: persons

32 ounces, fluid Low Sodium Chicken Broth
1 pound Boneless, Skinless Chicken Thighs
1 Tablespoon Olive Oil
1 whole White Onion, Chopped
1 whole Anaheim Pepper, Chopped
4 cloves Garlic, Chopped
14-1/2 ounces, weight Canned No Salt Added Diced Tomatoes
2 cups Water
6 ounces, fluid Pumpkin Porter Beer
1 cup Quinoa, Uncooked
2 teaspoons Orange Zest
15 ounces, weight Canned Garbanzo Beans, Rinsed
1-1/2 cup Red Pepper Stuffed Green Olives
1/2 teaspoons Habanero Salt
1 teaspoon Cumin
2 teaspoons Chili Powder
1/2 teaspoons Cayenne Pepper
1 teaspoon Smoked Paprika
1/2 teaspoons Coriander
Salt To Taste
Pepper To Taste

1
Pour broth into a large cast iron pot and bring to a simmer.
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
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
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
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
Let it simmer for about 10minutes or so, until ingredients are warmed and spices reach desired heat level. Enjoy!
7
Adapted from Sunset Magazine.

846

kcal

Calories

Fat

Carbs

112

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 21 ingredients. The key ingredients include: 32 ounces, fluid Low Sodium Chicken Broth, 1 pound Boneless, Skinless Chicken Thighs, 1 Tablespoon Olive Oil, 1 whole White Onion, Chopped, and more.

Yes, Chicken, Quinoa & Pumpkin Porter 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 & Pumpkin Porter Stew

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