• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chili powder
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon cooking oil
  • 1 28-ounce can diced tomatoes
  • 1 14-ounce can chicken broth
  • 1 medium potato, peeled and diced
  • 1 cup frozen whole kernel corn
  • 1/2 cup quinoa
  • 2 cups packed fresh spinach leaves
  • Finely shredded lemon peel (set aside)
  • 2 tablespoons lemon juice


  • 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.
  • 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.
  • Stir in spinach and lemon juice and cook just until spinach is wilted.
  • Garnish each serving with shredded lemon peel.
  • SERVES 4


Categories: Main Dish  South American 

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