One-Pot Chicken and Vegetable Stew |
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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 8 |
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The Six O’Clock Scramble Ingredients:
2 tablespoons olive oil |
2 -3 lbs bone-in chicken thighs (or boneless chicken thighs) |
1 medium onion, chopped |
2 large carrots, chopped |
1 teaspoon chopped garlic |
1 tablespoon chili powder |
1/2 cup quinoa (or white rice) |
1 (15 ounce) can chicken broth |
1 (28 ounce) can crushed tomatoes |
1 large white potato, peeled and chopped |
1 (6 ounce) bag baby spinach |
Directions:
1. In a big stock pot, heat the oil over med-high heat; add in the chicken and brown it for about 2 minutes per side.
2. Add in the onion, carrots, garlic, and chili powder; cook the mixture for about 5 minutes more, until the vegetables soften slightly.
3. In a strainer, rinse the quinoa thoroughly with cold water.
4. Add in the chicken broth, tomatoes, potatoes, and quinoa; bring the liquid to a boil, decrease the heat, and simmer the stew for 30-40 minutes.
5. Just before serving, stir in the spinach and let it wilt for about 2 minutes; check seasoning and add salt and pepper to taste.
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