Recipe for quinoa con pollo – The Boston Globe

Sheryl Julian/Globe staff

Serves 6

6 skinless, boneless chicken thighs
5 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon Spanish paprika
½ teaspoon ground cumin
½ teaspoon ground turmeric
1 Spanish onion, chopped
1 clove garlic, chopped
1 piece (1 inch) fresh ginger, chopped
2 cups red quinoa
cups chopped canned tomatoes
cups water
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh cilantro
¼ cup pitted green olives
Extra fresh cilantro leaves (for garnish)

1. Roll up the chicken thighs to make them tight packages. On a large plate, set the thighs. Sprinkle them with 1 tablespoon of the oil, salt, pepper, paprika, cumin, and turmeric. Turn them in the mixture so they are coated all over.

2. In a large flameproof casserole, heat 2 tablespoons more of the oil. Add the onion, garlic, and ginger. Cook, stirring occasionally, for 6 minutes.

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3. Meanwhile, in a dry skillet, toast the quinoa, shaking the pan often, for 3 minutes or until aromatic.

Transfer the quinoa to the pan of onions, with the tomatoes, water, oregano, cilantro, salt, and pepper. Stir thoroughly. Bring to a boil, lower the heat, and set on the cover askew. Simmer, stirring occasionally, for 18 to 20 minutes or until the quinoa is tender. If there are a few spoons of water at the bottom of the pan, the quinoa will absorb it as it sits. Remove from the heat, set the cover on tightly, and let it sit for 5 minutes.

5. Meanwhile, in the skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the chicken and cook without disturbing for 5 minutes. Turn and cook 5 minutes more. Cover with a lid and cook 5 minutes more. (Total cooking time is 15 minutes.)

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Fluff the quinoa and transfer to each of 6 plates. Add a piece of chicken to eat one and garnish with the olives and cilantro leaves.

Adapted from “Healthy Latin Eating”