Try this Chicken, Quinoa, and Green-Olive Stew recipe, or contribute your own.
Suggest a better description1. 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.
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Serving Size: 1 Serving (375g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 301 | ||
Calories from Fat: 94 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 566.9mg | 20 % | |
Potassium 654.4mg | 17 % | |
Total Carbohydrate 40.4g | 12 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 32.8g | ||
Protein 13.2g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 301
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