One Pot Braised Chicken With Quinoa Recipes
ONE-PAN SOUTHWESTERN CHICKEN QUINOA RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, garlic, jalapeño, quinoa, vegetable broth, black beans, fire-roasted diced tomato, corn, chili powder, cumin, salt, pepper, avocado, lime, fresh cilantro
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat olive oil in a large skillet over medium high heat. Dice chicken breasts and cook thoroughly. Add salt and pepper to taste.
- Add crushed garlic and a diced jalapeño pepper (leave the jalapeño seeds in for extra spice).
- Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper to taste.
- Cover and simmer until quinoa is cooked through, roughly 30 minutes.
- Stir in diced avocado, cilantro, and lime juice.
- Serve garnished with extra cilantro.
- Enjoy!
Nutrition Facts : Calories 775 calories, Carbohydrate 79 grams, Fat 34 grams, Fiber 16 grams, Protein 39 grams, Sugar 11 grams
ONE-POT BRAISED CHICKEN WITH COCONUT MILK, TOMATO AND GINGER
Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time. A good squeeze of lime is not required, but it does give the dish a bright finish. Serve any remaining sauce at the table, with crusty bread for sopping.
Provided by Colu Henry
Categories dinner, weeknight, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.
- Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.
- Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper.
- Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.
ONE POT BRAISED CHICKEN WITH QUINOA
This One Pot Braised Chicken with Quinoa with added mushrooms and green peas is a complete meal that is satisfying and cooks in under an hour. It is the perfect weeknight meal when you need something easy, healthy, and delicious.
Provided by SoFabFood
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a large sauté pot over medium-high heat.
- In a small bowl, mix sea salt, black pepper, and marjoram. Rub the seasoning mix over chicken thighs. Place the chicken tights in the sautéing pot and brown on both sides, about 3 minutes per side.
- Stir in garlic and let it sauté for 30 seconds until it releases its flavor. Then pour in ½ cup chicken stock. Toss in fresh thyme and bring to boil. Lower the heat and cover. Let simmer for 20 minutes.
- Move the meat to the sides of the pot to make room in the center for mushrooms. Stir in the mushrooms and scrape the bottom of the pan to lift brown bits. Let mushrooms sauté for a few minutes until they release their juice and shrink in size.
- Stir in quinoa and pour in the rest of the chicken stock. Bring to boil, then lower the heat and toss in the green peas. Cover and let simmer 15 minutes.
- Turn the heat off keeping the lid on. Let rest for 10 minutes before fluffing with a fork.
- Serve hot.
Nutrition Facts : Calories 428.8, Fat 20.9, SaturatedFat 6.5, Cholesterol 90.2, Sodium 856.3, Carbohydrate 32.4, Fiber 4.7, Sugar 5.1, Protein 27.6
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