Chicken & Quinoa (Mexican Style)

Chicken & Quinoa (Mexican Style)

Chicken & Quinoa (Mexican Style)

July 23, 2017
: 4
: 20 min
: 40 min
: 1 hr
: Easy

By:

Ingredients
  • 2 Cups of Quinoa
  • 2 lbs of Chicken Thighs
  • 1 Small Yellow Onion (Chopped)
  • 1 Cup of Bell Peppers (Diced)
  • 2-3 Cloves of Garlic (Minced)
  • 2 Cups of Chicken or Vegetable Broth
  • 1 Can of Diced Tomatoes
  • ⅓ Cup of Kernel Corn
  • ½ Cup of Black Beans
  • 5-6 tbsp of Olive Oil
  • 1 tsp of Spanish Paprika
  • 1 tsp of Chili Pepper
  • ¼ tsp of Black Pepper
  • ¼ tsp of White Pepper
  • 1 tsp of Cumin
  • 1 tsp of Dried Thyme or Oregano
  • 1 Chicken Seasoning Cube
  • Parsley (chopped for garnish)
  • 1 Lime
  • Salt
Directions
  • Step 1 Clean and Dry Chicken Thighs. Season with seasoning cube, salt and pepper. Set aside for 30 mins. Add salt and pepper according to preference.
  • Step 2 In a hot pan add 2 tbsp of Olive Oil. Pan sear on both sides for 5-6 mins each or until browned. Set Chicken aside including chicken juice. Clean pan with paper towel.
  • Step 3 Add 3 tbsp of Olive oil in a clean pan and place on medium heat. Add onion and garlic for 1-2 minutes. Do not let garlic burn. Add bell peppers, tomatoes, corn, black beans, salt and spices. Stir properly and let it cook for about 2-4 minutes. Add quinoa, place chicken thighs in the pan properly and add broth. Cover and cook on medium low heat for about 20-25 minutes. Add salt according to preference.
  • Step 4 Mix in Lime juice and Parsley. Leave to simmer for 1-2 minutes.
  • Step 5 Your food is ready!! You can top with Chopped Avocado for that extra flavor.

 



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