Chicken and Red Quinoa Stew

A couple of friends and I went to a discount natural food store recently. While there, I spotted some red quinoa. Quinoa is very good for you because it is a source of complete protein and has a balanced set of essential amino acids (according to the Wikipedia link).

I searched the internet for recipes because I wanted to do something different from the Quinoa and Black Beans recipe I normally make. I found a recipe for Crockpot Chicken and Red Quinoa at The Nourishing Gourmet. However, I did not want to cook this in the crockpot. So, I used their recipe and adapted it for the stove top.

Ingredients:

1 cup red quinoa, rinsed
2 cups chicken broth
3/4 cup dry white wine
2 cups water
1 teaspoon dried thyme
1 teaspoon of salt
6 large carrots, peeled and diced
1 onion, minced
3 chicken breasts or thighs
2 Tablespoons butter



Take a second to admire the depth and beauty of this wholesome grain. It really is quite lovely!



Open the bottle of wine. I chose Willow Crest's Viognier for this. If you're anything like me you will also pour yourself a glass while you start cooking.



You will want to rinse the quinoa a few times. I did it probably four times. Doing this eliminates the bitterness that the grain can have.



Put a large stock pot or dutch oven over medium high heat. Add the butter and wait for it to melt.



Once the butter is melted and hot, add the onions.



Next, add the carrots.



Finally, add the celery.



Stir everything together so the vegetables are coated with butter.



Keep stirring occasionally until the vegetables are soft, about 8 minutes.



Now it's time to add the chicken. I used about 3 boneless, skinless chicken thighs for this recipe. I cut the meat into about 1/2-inch pieces.



Add the quinoa to the pot.



Add the water and the wine (I measured them together in the same measuring cup).



Next, add the stock. If yours is frozen like mine, just put it in frozen. It'll melt and be just fine. Trust me!



The original recipe called for two teaspoons of thyme but I thought that might be a bit too much on the herbal side. I used one teaspoon.



And I used one teaspoon of sea salt as well.



Stir all together. When it comes to a boil, turn the heat to medium low. I let this simmer for about 45 minutes, or until the quinoa was tender.



Serve immediately.



I cannot express how delicious this was! A few household members had second helpings. Even the preschooler ate hers until it was gone. Also, it was very good the next day as lunch.

This recipe is definitely going into the regular rotation.

Chicken Stew

I found a recipe similar to this on the Kraft Foods website. I modified it to fit our taste buds.

Ingredients:
2 lbs. chicken breasts, boneless and skinless, cut into bite-sized pieces
16 small red potatoes, halved
1 can cream of chicken soup
1 can full of milk
1/2 cup Italian dressing
16 oz. bag frozen mixed vegetables
sour cream



Put the chicken into a dutch oven to sauté. (Next time I'll do this in batches so they'll brown.)



After the chicken is cooked, add the potatoes.



Next, add the Italian dressing.



Add one can cream of chicken soup (contrary to what is pictured in the ingredients photo).



Pour milk into the can and then put it into the dutch oven.



Now, add the mixed vegetables.



Mix together, bring to a boil, then simmer for about 30 minutes or until the potatoes are fork tender.



Add about three tablespoonfuls of sour cream. Stir to incorporate into the soup.



Serve with biscuits!



This soup was very good and a bit reminiscent of tom ka gai (Thai chicken soup). I will definitely make this again!