Quinoa Con Pollo on Reluctantly Healthy with Judy Greer
Watch Angie get food smart as she trades in rice for protein-packed quinoa in a classic rice & beans dish on Reluctantly Healthy with Judy Greer.
It seems like every Latino family has its own version of Arroz Con Pollo. But no matter how you make it, traditional rice with chicken is heavy on the carbs. That’s why I love Angelo Sosa’s take on this classic. He’s replaced white rice (and all those empty carbs) with quinoa—a whole grain packed with protein, fiber, and iron. It’s not totally traditional, but it’s close enough to make everyone in my house happy. – Angie
Ingredients & Method
For the Chicken:
- ½ cup olive oil
- 4 chicken thighs, boned and cut into 1-inch cubes
- Sea salt
- 1 tablespoon Spanish paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon turmeric
- 1 cup chopped Spanish onion
- 1 garlic clove, chopped
- 1 2-inch piece ginger, chopped
- 2 cups quinoa
- 1¼ cups chopped tomatoes (canned are fine)
- 1 tablespoon chopped fresh oregano
- 2 tablespoons chopped fresh cilantro
- ¼ cup pitted green olives
- ¼ cup fresh cilantro leaves
- Yield: 4 servings
In a large bowl, combine 3 tablespoons of the olive oil with the chicken, ½ tablespoon salt, the paprika, cumin, and turmeric. Toss well to combine and let sit at room temperature for 10 minutes.
Meanwhile, add 2 tablespoons of the olive oil to a medium sized saucepan set over medium-high heat. Add the onions, garlic, and ginger and sweat until aromatic, about 6 minutes. Add the quinoa, mix well, and add 2 ½ cups of water; bring to a simmer. Add the tomatoes, 2 teaspoons salt, oregano, and cilantro, cover, and remove from the heat. Let steam undisturbed for 20 minutes.
While the quinoa steams, pour the remaining 3 tablespoons of olive oil in a large skillet over medium heat; add the chicken and cook until golden on all sides, 3 to 5 minutes.
To serve, fluff the quinoa with a fork, transfer to a large platter, top with the chicken, and garnish with the olives and cilantro.