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Brazilian Chicken And Quinoa

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Ingredients
  Chicken 3 Pound
  Salt 1⁄2 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Vegetable oil 2 Tablespoon
  Onion 1 Medium
  Quinoa 1 Cup (16 tbs)
  Ground coriander 1 1⁄2 Teaspoon
  Ground allspice 1 Teaspoon
  Ground cumin 1 Teaspoon
  Ground ginger 3⁄4 Teaspoon
  Chicken broth 2 Cup (32 tbs)
  Sweet potatoes 1 Pound
  Quartered pitted prunes 1⁄3 Cup (5.33 tbs)
  Quartered dried figs 1⁄3 Cup (5.33 tbs)
  Quartered dried apricots 1⁄3 Cup (5.33 tbs)
Directions

1. Season chicken with salt and pepper. In a large Dutch oven, cook chicken in oil over medium-high heat, turning, until browned, about 7 minutes. Transfer to a plate.
2. Add onion to drippings in pan. Reduce heat to medium and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in quinoa, coriander, allspice, cumin, and ginger. Add broth, sweet potatoes, prunes, figs, and apricots. Return chicken to pan along with any juices that have accumulated on plate.
3. Reduce heat to medium-low, cover, and simmer until chicken is tender with no trace of pink near bone and liquid is absorbed by quinoa, 35 to 40 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
6

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