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Latin American Cuisine is another assortment of unique spices and flavors that represent the individual culture of that region. Try our Latin American recipes like Baked Corn Timbales or Feijoada Completa.
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South American Chicken and Quinoa
Tomato-Apricot Chutney
by the Editors of Easy Home Cooking Magazine
South American Chicken and Quinoa
Yield: Makes 4 servings
Ingredients:
Tomato-Apricot Chutney (recipe follows)
1
teaspoon ground turmeric
1
teaspoon dried thyme
3/4
teaspoon salt, divided
1
pound boneless skinless chicken breast halves, cut into 1-inch pieces
2
tablespoons olive oil, divided
1
large green bell pepper, seeded and chopped
1
medium onion, chopped
1
cup uncooked quinoa
1
cup chicken broth
1
cup unsweetened coconut milk
1
teaspoon curry powder
1/4
teaspoon ground ginger
Preparation:
1.
Prepare Tomato-Apricot Chutney; set aside.
2.
Combine turmeric, thyme and 1/4 teaspoon salt in shallow dish. Dip 1 chicken piece at a time into spice mixture, coating all sides; set aside.
3.
Heat 1 tablespoon oil in heavy, large skillet over medium-high heat. Add bell pepper and onion. Cook and stir 2 minutes or until vegetables are crisp-tender. Remove from skillet with slotted spoon; set aside.
4.
Add remaining tablespoon oil to skillet. Add chicken pieces. Cook and stir 5 minutes or until browned and no longer pink.
5.
Rinse quinoa in small strainer under cold running water; drain well.
6.
Combine quinoa, chicken broth, coconut milk, curry, remaining 1/2 teaspoon salt and ginger in heavy, large saucepan. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 10 minutes.
7.
Stir in chicken and pepper mixture; cook 5 minutes or until liquid is absorbed. Serve with Tomato-Apricot Chutney. Garnish with red chili pepper, if desired.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Sodium | 935 mg |
| Protein | 36 g |
| Fiber | 9 g |
| Carbohydrate | 77 g |
| Cholesterol | 66 mg |
| Saturated Fat | 14 g |
| Total Fat | 25 g |
| Calories from Fat | 34 % |
| Calories | 676 |
Dietary Exchange:
| Fat | 3-1/2 |
| Meat | 3 |
| Starch | 5 |
Tomato-Apricot Chutney
Ingredients:
3/4
cup apple cider or apple juice
3/4
cup finely diced dried apricots
1/2
cup currants or golden raisins
3
to 4 tablespoons cider vinegar
1
can (14-1/2 ounces) diced tomatoes, drained
1
tablespoon dark brown sugar
1
teaspoon ground ginger
1/8
teaspoon ground cloves
Preparation:
1.
Combine apple cider, apricots, currants and vinegar in small saucepan. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 10 minutes.
2.
Stir in tomatoes, brown sugar, ginger and cloves; simmer, uncovered, about 5 minutes or until liquid is absorbed.
This recipe appears in: Latin American
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "South American Chicken and Quinoa." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/south-american-chicken-and-quinoa-recipe.htm> 15 May 2008.
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