Quinoa Con Pollo
  • Servings: 4
  • Marinade:
  • 2 large garlic cloves
  • 1 tbsp white vinegar
  • 1 tbsp dried oregano, crumbled
  • 4 chicken breasts, boneless skinless, halved crosswise
  • For Quinoa:
  • 1 Sausage, skin discarded and cut in 1/4 inch slices
  • (Use Chorizo, or Italian Sausage if you have problems getting the Chorizo)
  • 2 tsp olive oil
  • 1 medium onion, chopped
  • 1/2 bell pepper, chopped
  • 2 large garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 bay leaf
  • 1 can diced tomatoes, drained (keep sauce)
  • 6 oz beer (not dark)
  • 3/4 cup low sodium or homemade chicken broth
  • 1 cup Quinoa (rinsed)
  • 1/4 cup pimiento
  • OR
  • 1/2 roasted red pepper, cut in strips
  1. Marinate chicken: Mince and mash garlic to paste, stir into vinegar and oregano, then transfer to a large plastic zip lock bag.
  2. Toss the chicken in with marinade and close bag, emptying as much air as possible. Marinate chilled at least 1 to 2 hours.
  3. Cook chicken and Quinoa: Cook the sausage in olive oil in a heavy pot over medium high heat, stirring until some fat is rendered, 2 to 3 minutes. Add onions, bell pepper and garlic and cook, stirring until softened, about 5 minutes.
  4. Add cumin, oregano, paprika, and bay leaf and cook, stirring for 1 minute.
  5. Add chicken with marinade to sausage mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes.
  6. Stir in tomatoes, beer, broth and Quinoa and bring to a boil, making sure the Quinoa is submerged. Use more broth if necessary.
  7. Reduce the heat to medium low, then cover mixture directly with a round of parchment paper and cover pot with a tight fitting lid.
  8. Cook, stirring once or twice, until Quinoa is tender, 20 to 30 minutes.
  9. Remove from heat and let stand, covered, 5 minutes. Discard parchment paper and bay leaf, then scatter pimiento or roasted red pepper strips over top.
This recipe is adapted from a Gourmet Magazine recipe for Arroz Con Pollo