Mexican-Style Pollo with Quinoa- Chicken

By Bettybug

Serving size: 1, Calories: 270, Total Fat: 14g, Saturated Fat: 2g, Cholesterol: 50mg, Sodium: 250mg, Carbohydrates: 20g, Dietary Fiber: 3g, Sugar: 3g, Protein: 18g

Ingredients

• 3 ea. bone-in H-E-B All Natural Chicken Legs & Thighs
• salt & pepper
• 3 Tbsp. canola oil
• 1 c. Central Market Organics Quinoa
• 1/2 red onion, cut into 8 wedges
• 1 c. H-E-B Champagne Tomatoes, halved
• 1 c. cilantro leaves
• 3 H-E-B Ready, Fresh, Go! Garlic Cloves, chopped
• 1 1/4 c. H-E-B Chicken Broth, regular or low sodium
• 1/2 tsp. Hill Country Fare Ground Cumin

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Season chicken with salt and pepper and toss in canola oil; set aside on a plate. Heat a large heavy-bottom skillet on high 3 minutes. Brown three chicken pieces in hot skillet 3 minutes on each side. Set aside. Brown remaining three chicken pieces.







Using the same skillet, drain oil except 1 tablespoon. Reduce heat to medium, add quinoa and onion wedges. Stir-fry 3 minutes. Add tomatoes, cilantro, garlic, chicken broth, and cumin. Stir. Arrange chicken over quinoa mixture, bring to a boil over high heat. Reduce heat to low, cover. Cook 15 minutes. Serve