Peruvian Chicken Ragout
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1# skinless, bonesll chicken thighs, cut into 1-inch pices2 T all-purpose flour1 t chili powder1 medium onion1 clove minced garlic1 T cooking oil1 28oz can diced tomatoes1 14oz can chicken broth1 med potato, peeled and diced1 cup frozen corn kernals1/2 cup quinoa2 cups packed spincah leavesfinely shredded lemon peel (set aside)2 T lemon juice
1. Place chicken, flour, chili powder, 1/2 t salt and 1/2 t ground black pepper in a plastic bag. Seal and shake to coat.
2. In a 2-6 quart dutch oven, cook chicken minture, oniion and garlic in hot oil over med heat until browned. Add undrained tomoatoes, broth, potato, corn and quinoa. Bring to boiling, reduce heat. Simmer, cover 15 to 20 minutes or until potatoes and quinoa are tender.
3. Stir in spinahc and lemon juice. Cook until spinahc is wilted. Garnish each serving with shredded lemon peel.
Number of Servings: 6
Recipe submitted by SparkPeople user KELEIGH115.
2. In a 2-6 quart dutch oven, cook chicken minture, oniion and garlic in hot oil over med heat until browned. Add undrained tomoatoes, broth, potato, corn and quinoa. Bring to boiling, reduce heat. Simmer, cover 15 to 20 minutes or until potatoes and quinoa are tender.
3. Stir in spinahc and lemon juice. Cook until spinahc is wilted. Garnish each serving with shredded lemon peel.
Number of Servings: 6
Recipe submitted by SparkPeople user KELEIGH115.
Nutritional Info Amount Per Serving
- Calories: 174.5
- Total Fat: 4.8 g
- Cholesterol: 7.1 mg
- Sodium: 395.6 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 5.0 g
- Protein: 8.0 g
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