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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 305.9
  • Total Fat: 6.0 g
  • Cholesterol: 57.3 mg
  • Sodium: 533.0 mg
  • Total Carbs: 40.6 g
  • Dietary Fiber: 5.1 g
  • Protein: 22.8 g

View full nutritional breakdown of Quinoa con pollo (quinoa-chicken pilaf) calories by ingredient
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Quinoa con pollo (quinoa-chicken pilaf)

Submitted by: RUTHXG
Quinoa con pollo (quinoa-chicken pilaf)

Introduction

Delicious version of my favorite Colombian dish, arroz con pollo. The quinoa provides added protein & fiber, plus some fun mouth-texture, & with the veggies included this is basically a one-dish meal! Delicious version of my favorite Colombian dish, arroz con pollo. The quinoa provides added protein & fiber, plus some fun mouth-texture, & with the veggies included this is basically a one-dish meal!
Number of Servings: 6

Ingredients

    Chicken Thigh, 6 thigh, bone and skin removed
    Chicken broth, homemade, 2.5 cups
    Shallots / green onions, 1/2 cup chopped
    Carrots, raw, 2 large (7-1/4" to 8-1/2" long)
    Peas, frozen, 0.75 cup
    Roma tomato, 1 medium-large
    Jalapeno peppers, 1.5 peppers, with or without seeds
    Garlic, 2 cloves, minced
    Salt, 1 tsp
    Cumin seed, ground, 1 tbsp
    Turmeric, ground, 2 tsp
    Pepper, black, 0.25 tsp
    Pepper, red or cayenne, 0.5 tsp
    Quinoa, 1.5 cup

Directions

Cook thighs in 3 cups of water over medium-low heat, about 30 minutes. (Or cook in slow cooker, low heat, 6 hours.) Allow to cool. Cut chicken into 1-2 inch cubes (irregularity is fine). Put in a large pot with a tight-fitting lid. Add 2.5 cups of the broth.

Chop shallots, carrots, and tomato in smallish (0.5-in) pieces; add to pot with peas. Mince jalapenos and add to pot along with as many seeds as you wish (or none if you can't handle hot spiciness). Mince garlic cloves and add along with spices. Rinse the quinoa briefly under running water (I find it easiest with an inexpensive fine strainer), gently shake out excess water, and add.

Cook over high heat until the mixture comes to a rolling boil. Then turn heat to low and cook for 20 minutes. If all liquid hasn't yet been absorbed, you may want to add 5 or 10 minutes after that.

This is especially yummy topped with a favorite salsa and sprinkled with chopped fresh cilantro.

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It is fun to add other veggies to this mix; of course you can use different chicken pieces too.

Note that SparkRecipes doesn't include homemade broth in its ingredient database, so for nutrient calculation I used the option with the lowest sodium (Swanson's Natural) and subtracted its sodium from that of a teaspoon of salt. If you do use a commercial broth, you may want to dilute it with an equal amount of water.

Serving Size: Makes 6 1-cup servings.






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