Have you ever cooked with quinoa? If you did, you can appreciate the fluffy nature of quinoa as well ease of preparation. If not, I highly recommend giving it a try. Its amazing texture will surely tantalize your taste buds.
Besides, quinoa is a great source of protein, fiber, iron and vitamin B6. Quinoa also provides a concentrated amount of a major antioxidant phytonutrient – quercetin, known to fight cancer and inflammation. And it is related to beetroots and spinach. What else can I say – it’s an anti-inflammatory superstar! Who knew!
Well, even more reasons to cook with it! Quinoa cooks as fast as white rice, but provides far more nutrients and fiber.
I browned the chicken on medium high heat in olive oil, about 5 minutes per side, skin side first.
After the chicken has been browned, add mushrooms to the same pan and sauté for no more than 3-4 minutes, until browned. Sprinkle a little bit of salt on them while cooking.
To the same skillet with mushrooms, add 2 cups of unsalted chicken stock and ¼ teaspoon salt.
Bring the mixture to a boil.
Add chicken and simmer everything together for about 20-25 minutes. Because quinoa is cooked in the same skillet as chicken, you will have quite a flavorful dish there!
Something to remember when cooking them together: because quinoa cooks faster than chicken thighs, make sure to check whether the chicken is fully cooked. I often add chicken to the broth first and cook it for 10 extra minutes before adding quinoa. My recipe includes this step, so you can just follow the directions and cook chicken first, before adding quinoa.
I don’t want you to eat undercooked chicken or overcooked quinoa!
- 1 tbsp olive oil
- 3 chicken thighs
- 2 gloves garlic, minced
- Salt and pepper
- Chili pepper powder (I used ancho)
- 12 oz white mushrooms, thinly sliced
- 2 cups chicken broth or vegetable broth (unsalted)
- ½ cup water (additional for quinoa if necessary)
- 1 cup uncooked quinoa
- 1/4 teaspoon salt
- 1/4 cup fresh scallions, chopped (more for garnish)
- Season chicken with salt, pepper and ancho chili pepper. Set aside. Heat the skillet on medium high heat and add olive oil to the preheated skillet. Allow the oil to warm up for a bit. Add chicken to the skillet and brown it for 5 minutes on medium high heat. Flip them to cook the other side for approximately 5 minutes as well. Remove chicken from the pan and set aside.
- Add mushrooms, scallions and garlic to the same pan and sauté for no more than 3-4 minutes, until mushrooms are browned.
- Add 2 cups of unsalted chicken stock, ¼ teaspoon salt and bring the mixture to a boil.
- Return chicken to skillet with chicken stock (do not add quinoa just yet). Reduce the heat and simmer for about 10 minutes until the chicken is almost fully cooked.
- Add quinoa to the same skillet and cook for about 15 minutes together with chicken (if cooking quinoa simultaneously with chicken, make sure to allow extra time for chicken to cook through). This is where you might need to add additional ½ cup of water due to the loss of liquid from simmering chicken.
- Make sure stir the quinoa really well at the end. Serve chicken over hot quinoa and garnish with fresh scallions.