One-Pot Chicken and Vegetable Stew

Name: One-Pot Chicken and Vegetable Stew
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons olive oil; 2 -3 lbs bone-in chicken thighs (or boneless chicken thighs); 1 medium onion, chopped; 2 large carrots, chopped; 1 teaspoon chopped garlic; 1 tablespoon chili powder; 1/2 cup quinoa (or white rice); 1 (15 ounce) can chicken broth; 1 (28 ounce) can crushed tomatoes; 1 large white potato, peeled and chopped; 1 (6 ounce) bag Baby Spinach

(2)

Recipe by ratherbeswimmin

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READY IN: 1hr 35mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons olive oil
2 -3

lbs bone-in chicken thighs (or boneless chicken thighs)
1

medium onion, chopped
2

large carrots, chopped
1

teaspoon chopped garlic
1

tablespoon chili powder
¹⁄₂

cup quinoa (or white rice)
1

(15 ounce) can chicken broth
1

(28 ounce) can crushed tomatoes
1

large white potato, peeled and chopped
1

(6 ounce) bag Baby Spinach

DIRECTIONS

In a big stock pot, heat the oil over med-high heat; add in the chicken and brown it for about 2 minutes per side.
Add in the onion, carrots, garlic, and chili powder; cook the mixture for about 5 minutes more, until the vegetables soften slightly.
In a strainer, rinse the quinoa thoroughly with cold water.
Add in the chicken broth, tomatoes, potatoes, and quinoa; bring the liquid to a boil, decrease the heat, and simmer the stew for 30-40 minutes.
Just before serving, stir in the spinach and let it wilt for about 2 minutes; check seasoning and add salt and pepper to taste.

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