Categories: Chicken, Main Dish

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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