Cozy White Chicken Quinoa (Printer-Friendly)
Hearty dish with tender chicken, quinoa, veggies, and a creamy, flavorful broth perfect for family dinners.
# List of Ingredients:
→ Oils and Fats
01 -
1 tablespoon olive oil
→ Produce
02 -
1 medium onion, diced
03 -
3 cloves garlic, minced
04 -
1 bell pepper, diced
05 -
To taste fresh cilantro, optional
06 -
To serve lime wedges, optional
→ Poultry
07 -
1 pound boneless, skinless chicken breasts, diced
→ Legumes and Grains
08 -
1 can (15 ounces) white beans, drained and rinsed
09 -
1 cup quinoa, rinsed
→ Canned Goods
10 -
1 can (15 ounces) diced green chilies, mild or spicy
→ Liquids
11 -
4 cups chicken broth
12 -
1 cup heavy cream or coconut milk
→ Vegetables
13 -
1 cup corn, frozen or canned
→ Spices and Seasonings
14 -
1 teaspoon ground cumin
15 -
1 teaspoon chili powder
16 -
½ teaspoon salt, adjust to taste
17 -
½ teaspoon black pepper, adjust to taste
# Preparation Steps:
01 -
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 3 to 4 minutes.
02 -
Stir in minced garlic and cook for an additional 1 minute until fragrant.
03 -
Add diced chicken and sauté until browned on all sides, approximately 5 to 7 minutes.
04 -
Add diced bell pepper, white beans, rinsed quinoa, chicken broth, diced green chilies, ground cumin, chili powder, salt, and pepper. Stir thoroughly to combine.
05 -
Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes or until quinoa is tender and chicken is cooked through.
06 -
Stir in corn and heavy cream or coconut milk, heating through for an additional 5 minutes.
07 -
Adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with fresh cilantro and lime wedges if desired.
# Additional Suggestions:
01 -
For added heat, include jalapeños or opt for spicy diced green chilies. Store leftovers in an airtight container refrigerated up to 4 days or frozen for up to 3 months. Reheat gently on stovetop prior to serving. Alternatively, prepare using a slow cooker on low for 4 to 6 hours.