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Harbor Streetlight Recipe Pokopia

A comforting dish filled with a delightful mix of spices, chicken, and quinoa, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 pound chicken thighs cubed
  • 2 cups diced tomatoes canned or fresh
  • 1 cup bell peppers chopped
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup chicken broth
  • 1 cup quinoa rinsed
  • Fresh cilantro for garnish

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and garlic to the pot and sauté until fragrant and translucent, about 3-5 minutes.
  3. Stir in the cubed chicken thighs, cooking until browned on all sides.
  4. Incorporate the diced tomatoes and chopped bell peppers into the pot.
  5. Sprinkle in the paprika, cumin, salt, and pepper.
  6. Add the chicken broth to the pot and bring the mixture to a simmer.
  7. Stir in the rinsed quinoa, mixing well.
  8. Cover the pot and cook for about 20 minutes, or until the quinoa is fluffy.
  9. Let the dish sit for a few minutes after cooking to allow flavors to deepen.

Notes

Serve with fresh cilantro and enjoy with a side salad or crusty bread.