Chicken, Quinoa, and Green-Olive Stew

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.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring broth to a simmer in a large, heavy-bottomed pot over medium-high heat. Add chicken and lower heat to a simmer. Cook chicken, covered, 15 to 20 minutes, or until cooked through; transfer to a plate. Pour broth into a large bowl and set aside. Wipe out pot.

Step 2

Add oil, onion, and salt to pot and cook over medium heat until onion softens and is starting to brown, about 10 minutes.

Step 3

Stir in cumin, coriander, oregano, and garlic; cook 2 minutes. Add ancho chile powder, cayenne, chopped tomatoes, reserved broth, orange zest, and quinoa. Reduce heat and simmer, covered, until a white ring appears around each quinoa seed, 10 to 15 minutes. Meanwhile, shred chicken.

Step 4

Add shredded chicken, chickpeas, and olives and heat through.

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