Recipe

Rice with Chicken and Quinoa

By: 

Co+op

Recipe Information

Total Time: 

50 minutes; 20 minutes active

Servings: 

6

The beloved one-pot meal of tender chicken and rice gets a twist with a bit of quinoa in the mix. Flavorful chicken thighs stay juicy and delicious as they simmer in the lightly spiced broth. This dish is just as good on the second day and makes a great packed lunch.

Ingredients

  • 6 bone-in chicken thighs (skin optional)
  • 1 1/2 teaspoons paprika
  • 1/4 cup extra virgin olive oil
  • 1 large onion, diced
  • 1 large red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice
  • 1/2 cup quinoa
  • 2 large Roma tomatoes, chopped
  • 1/2 cup frozen peas
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 2 1/2 cups chicken stock

Preparation 

  1. Sprinkle chicken pieces with paprika and reserve. Heat a large, deep skillet over medium-high heat. Add ¼ cup oil. When the oil is hot, add the chicken pieces. Sear until golden brown, about 5 minutes, then flip over to the other side. Cover, reduce heat to medium, and cook until almost cooked through, about 8 minutes. Transfer to a plate and set aside.
  2. Add the onions, red pepper and garlic to the pan and saute until softened and lightly golden, about 5 minutes. Add the rice and quinoa and stir for 5 minutes.
  3. Add the tomatoes, peas, salt, pepper and stock. Increase the heat to high and bring to a boil. Nestle the chicken thighs into the rice mixture; cover and reduce heat to low.
  4. Cook for 20 minutes, until the liquid is absorbed. Remove from heat and let sit for 5 minutes before serving.

Serving Suggestion

Some folks prefer to shred the meat off the chicken thighs before serving, while others prefer the presentation of the whole chicken thighs atop the rice. Either way, it’s delicious!

Nutritional Information

620 calories, 22 g. fat, 110 mg. cholesterol, 660 mg. sodium, 39 g. carbohydrate, 4 g. fiber, 38 g. protein

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