This Quinoa con Pollo is a recipe revamp of one of my regular go-to dinners. It’s a simple swap – quinoa is used in place of rice – but the results are better than the sum of its parts.
Like many of you, my life is a daily fight against carbohydrates. Bagels, pizza, and pasta are ubiquitous (and delicious), making it tough to go for the healthier choice. But as we all know, white rice, potatoes, and bread are mostly empty calories, so it’s time to make a change.
This Quinoa con Pollo is a recipe revamp of one of my regular go-to dinners. It’s a simple swap – quinoa is used in place of rice – but the results are better than the sum of its parts.
Quinoa has a distinctive nutty flavor, sometimes overpowering the other ingredients in a dish. Here, the broth, salsa, chicken, and quinoa allowed simmer gently together, and the result is a flavorful and healthy one-pot meal that can make it to your table in under an hour. Quinoa is positively packed with protein, so it’s a grain you can feel good about serving to the whole family.
A mixed green salad would make a good side here, but honestly, I usually just slice an avocado and call it a day. This Mexican-inspired dish purposely avoids spicy ingredients, so it will appeal to everyone from toddlers to grandma. Keep a bottle of hot sauce handy to kick up the heat level if you like. Leftovers, if you have any, make a nice lunch, hot or cold.
Quinoa con Pollo
1 1/2 pounds boneless, skinless chicken thighs, cut in half
2 links chorizo sausage, sliced 1/2 ” thick
1 tablespoon olive oil
2 cups quinoa
1 1/2 cups low-sodium chicken broth
1 12-ounce jar prepared mild salsa
1 15-ounce can black beans, drained and rinsed
2 cups frozen corn, thawed
1/4 cup chopped cilantro
1 lime
1. Preheat your oven to 350 degrees.
2. Use a large, oven-proof skillet with a lid or a dutch oven for this recipe.
3. Place skillet over medium heat, and add olive oil.
4. Add the chicken pieces to the skillet, and cook until starting to brown, about three minutes per side.
5. Push the chicken to the side of the pan and add the chorizo and quinoa to the pan. Turn the heat up to medium-high.
6. When the quinoa starts to crackle, add the broth and the salsa to the pan. Bring to a simmer, stir, cover, and place in the oven.
7. Bake for thirty minutes, or until all the liquid has been absorbed, and the chicken is fully cooked.
8. Uncover, stir in the beans and corn, and cover once again for five minutes so the corn and beans will warm through.
Best enjoyed with hot sauce, sliced avocado, and extra lime wedges. This meal will yield about six servings.