Prep 15 mins
Cook 50 mins
Quick and easy stew for a cold winter's day.
- 4 cups reduced-sodium chicken broth
- 2 lbs chicken thighs, boned skinned
- 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 Mexican oregano
- 3 garlic cloves, minced
- 1⁄2 teaspoon dried ancho chile powder
- 1⁄2 teaspoon cayenne powder
- 1 cup ripe plum tomatoes, chopped or 1 cup fire-roasted diced canned tomato
- 2 teaspoons orange zest
- 1⁄2 cup quinoa
- 1 cup garbanzo beans, cooked rinsed if canned
- 1 cup pimiento-stuffed small green olives
- Bring broth to just under a boil in a large, heavy-bottomed pot over medium-high heat. Add chicken and lower heat to a simmer. Cook chicken, covered until cooked through (15 to 20 minutes). Transfer to a plate. Pour broth into a large bowl and set aside. Wipe out pot.
- Add oil, onion, and salt to pot and cook over medium heat until onion softens and is starting to brown (10 minutes).
- Stir in cumin, coriander, oregano and garlic and 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.
- Add shredded chicken, chickpeas and olives and heat through.