Peruvian Chicken Ragout

Photo by Amanda R.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bhg.com

Ingredients

  • 1

    * 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

  • 2

    * 2 tablespoons all-purpose flour

  • 1

    * 1 teaspoon chili powder

  • 1

    * 1 medium onion, chopped

  • 1

    * 1 clove garlic, minced

  • 1

    * 1 tablespoon cooking oil

  • 1

    * 1 28-ounce can diced tomatoes

  • 1

    * 1 14-ounce can chicken broth

  • 1

    * 1 medium potato, peeled and diced

  • 1

    * 1 cup frozen whole kernel corn

  • 1/2

    * 1/2 cup quinoa

  • 2

    * 2 cups packed fresh spinach leaves

  • * Finely shredded lemon peel (set aside)

  • 2

    * 2 tablespoons lemon juice

Directions

1. Place chicken, flour, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a plastic bag. Seal and shake to coat. 2. In a 4- to 6-quart Dutch oven cook chicken mixture, onion, and garlic in hot oil over medium heat until browned. Add undrained tomatoes, broth, potato, corn, and quinoa. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until potatoes and quinoa are tender. 3. Stir in spinach and lemon juice and cook just until spinach is wilted. Garnish each serving with shredded lemon peel. Makes 6 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: