Chicken, Quinoa, and Green-Olive Stew

Name: Chicken, Quinoa, and Green-Olive Stew
Prep time: 1 h
Total time: 1 h
Cuisine: American
Ingredients: 4 cups reduced-sodium chicken broth; 2 pounds boned, skinned chicken thighs; 2 tablespoons extra-virgin olive oil; 1 large white onion, finely chopped; 1/2 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon dried oregano (preferably Mexican); 3 garlic cloves, minced; 1/2 teaspoon ancho chile powder; 1/2 teaspoon cayenne; 1 cup chopped ripe plum tomatoes (about 2 large) or fire-roasted diced canned tomatoes; 2 teaspoons orange zest; 1/2 cup quinoa; 1 cup cooked chickpeas (garbanzos), rinsed if canned; 1 cup pimiento-stuffed small green olives

Instructions

Prep:1h

Paired with: Gordon Biersch Blonde Bock. Briny olives, chiles, and bright citrus: That's what you call a pairing challenge. This smooth, strong (7 percent alcohol) golden bock from the Bay Area can handle it, playing up the orange and toning down the chiles.

Updated at: Wed, 11 Dec 2024 09:22:32 GMT