
By sunset.com
Chicken, Quinoa, and Green-Olive Stew
Instructions
Prep:1h
Paired with: Gordon Biersch Blonde Bock. Briny olives, chiles, and bright citrus: That's what you call a pairing challenge. This smooth, strong (7 percent alcohol) golden bock from the Bay Area can handle it, playing up the orange and toning down the chiles.
Updated at: Fri, 28 Mar 2025 18:31:05 GMT
Nutrition balance score
Good
Glycemic Index
39
Low
Nutrition per recipe
Calories3179.1 kcal (159%)
Total Fat204.7 g (292%)
Carbs132.9 g (51%)
Sugars20.8 g (23%)
Protein194.1 g (388%)
Sodium6494.4 mg (325%)
Fiber25.7 g (92%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

4 cupsreduced-sodium chicken broth

2 poundschicken thighs
boned, skinned

2 tablespoonsextra-virgin olive oil

1white onion
large, finely chopped

½ teaspoonsalt

1 teaspoonground cumin

1 teaspoonground coriander

1 teaspoondried oregano
preferably mexican

3garlic cloves
minced

½ teaspoonancho chile powder

½ teaspooncayenne

1 cupplum tomatoes
chopped, ripe, or fire-roasted diced canned tomatoes

2 teaspoonsorange zest

½ cupquinoa

1 cupchickpeas
cooked, garbanzos, rinsed if canned

1 cupgreen olives
pimiento-stuffed, small
Instructions
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