South American Chicken and Quinoa
South American Chicken and Quinoa
YIELD Makes 4 servings
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INGREDIENTS
| Tomato-Apricot Chutney (recipe) | |
| 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:
- Prepare Tomato-Apricot Chutney; set aside.
- 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.
- 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.
- Add remaining tablespoon oil to skillet. Add chicken pieces. Cook and stir 5 minutes or until browned and no longer pink.
- Rinse quinoa in small strainer under cold running water; drain well.
- 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.
- 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.
This recipe appears in:
Latin American
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 |
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