Make ahead Chicken and Quinoa Stew

A few things before we get started on this DELICIOUS recipe.

  • This is a make ahead recipe. YAY! Do it on Sunday and it should last a minimum of 4 meals. So, you either got dinner covered Monday through Thursday or your lunches covered… However you decide to split this meal up, you end up with some free time on your hands 🙂
  • Healthy- you get protein/grains from quinoa and brown rice, protein from chicken, you get veggies and cheese and poblano peppers and tomatoes. EEEEE!!!! So good.
  • This recipe was adapted from the Cooking Light April 2016 issue. They called it King Ranch Chicken and Quinoa Casserole. My husband and I both agreed that it tasted more like a stew.
  • Final point- the pictures do it no justice. Stews always look like a mish mosh of stuff. But stews are usually so delicious. So here ya go!
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Stew/Casserole cheese laying situation happening here
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Crispy quinoa and brown rice final layer
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Final layer of cheese

1.5 cups per serving about 4 servings in this dish

Ingredients:

  • 1.5 cups of rotisserie chicken chopped/shredded or homemade shredded chicken
  • 2 cups cooked quinoa or brown rice
  • 5 tbls EVOO
  • 3 poblano peppers chopped and seeded
  • 1.5 cups chopped onion
  • 1 tbsl minced garlic
  • 2 tbls all purpose flour
  • 2 tsps cumin
  • 1 tsp chile powder
  • 2 cups chicken broth
  • 1- 14.5 ounce can fire-roasted tomatoes
  • 1- 4 ounce can of mild chopped green chiles
  • 3.5 ounces shredded cheddar cheese
  • 8inch square baking dish
  • Optional: chopped scallions on top

Directions:

  • Preheat oven to 400F
  • Mix 1 tbls EVOO with cooked quinoa and spread across baking sheet and bake for 10-15 min (this step is really optional… it just gives a crispiness to the quinoa). We also used a quinoa/brown rice blend because that’s all we had on hand and it came out delicious… so if you don’t have quinoa, think about substituting it with brown rice.
  • Heat a dutch oven with olive oil, add poblano peppers, onion and garlic. Sautee for about 5 minutes.
  • Stir flour, cumin, chili powder. Then add stock, tomatoes, and green chiles. Bring to a boil.
  • Reduce heat to simmer for about 10 minutes.
  • Remove pan from heat and stir in chicken.
  • Pour half the mixture at the bottom of the dish, top with half quinoa/brown rice and add 2 ounces of cheese. Repeat layers once more.
  • Bake at 400 for 25-30 minutes

I seriously wanted to eat the entire thing in one sitting. I hope you guys enjoy this as much as I did.

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Chicken Soup for the Soul

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Last week I was on a chicken soup recipe mission because my Husband was sick and needed some good “Jewish Penicillin”. But there was just one little issue- neither of us like boiled chicken. It would be such a waste to get chicken for the purpose of flavor and then chucking it. I needed to find a way to not waste food.

I thought to myself, “why not use rotisserie chicken?” It totally worked and was so flavorful and I’ve made this concoction again for this week. This recipe was adapted  from here.

This recipe yields approx 6 servings so adjust accordingly.

Ingredients:

  • bag of carrots
  • bag of celery
  • 1.5 onions
  • 6 cups chicken broth
  • 2 cups water
  • whole rotisserie
  •  2 tbls oil or butter
  • parsley
  • salt and pepper to taste
  • dried oregano or Italian season (whatever you have on hand)
  • 1 bay leaf
  • *noodles/rice optional*

Directions:

  • Bring broth and water to a simmer
  • While the broth and water are warming up, chop up a handful of carrots, half an onion and one celery stalk- throw it into the pot
  • Season with a pinch of salt and pepper
  • Cover the pot partially. In the meantime, separate the skin and bones in one container and the meat in another
  • Place the skin, bones, and bay leaf in the pot, partially cover and simmer for another hour to release max amount of flavor
  • Chop up the rest of the chicken, carrots, onion, and celery. Put to the side
  • After the hour, grab a large bowl and a colander. Place colander over the bowl and pour mixture in. This will separate the broth from the skin and bone mixture
  • Take your chopped up veggies and oil and saute in the pot until soft
  • Pour broth back into the pot and place chopped chicken and parsley in and simmer for another 10-20 minutes
  • *Add noodles or rice when you are ready to serve

So much flavor and really easy to make. I hope you guys enjoy!

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