TLC Cooking "South American Chicken and Quinoa"

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:

DIETARY EXCHANGE:

Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.

Try this Cafe Du Monde Beignets recipe provided by Miss Louisiana, Katherine Putnam.