Spicy Chicken Stew with Quinoa and Olives and Easy Homemade Chicken Broth

11 Nov




I am a big fan of rotisserie chickens. They make dinner so easy and delicious and last for a couple of days with leftovers. Plus when we have eaten all the meat we just throw the bones in a big pot with salt, a bay leaf, leftover spring onion tops, or veggies like celery that are getting a little too old to put in a salad. Bring to a boil and then let simmer for at least four hours. Voila, scrumptious chicken broth.

Having just fixed up a big pot of broth I decided to put it instantly to use. This soup is nutritious, flavorful, and satisfying. The green olives and quinoa keep things interesting and are both good foods for people on the candida diet. I found the inspiration for this recipe in a stack of old Sunset magazines that someone had left on the corner.

4 cups broth
2 pounds high quality boned, skinned chicken thighs
1 large white onion, chopped
5 garlic cloves, minced
2 chopped plum tomatoes
1 head kale, de-stemmed and chopped
1/2 cup quinoa
1 cup pimiento-stuffed small green olives
lemon juice
olive oil
ancho chile powder

Bring broth to a simmer in a large, heavy-bottomed pot over medium-high heat. Add chicken thighs (without chopping them) and lower heat to a simmer. Cook chicken, covered, 15 to 20 minutes, or until cooked through; transfer to a plate. Pour broth into a large bowl and set aside. Wipe out pot.

Add oil, onion, and salt to pot and cook over medium heat until onion softens and is starting to brown.

Stir in cumin, coriander, and garlic; cook 2 minutes. Add ancho chile powder, cayenne, chopped tomatoes, reserved broth, squirt of lemon juice, and quinoa. (Resist the urge to add more than 1/2 cup of quinoa or it will soak up all the broth and take over the meal!) Reduce heat and simmer, covered, until a white ring appears around each quinoa seed, 10 to 15 minutes. Add kale.

Meanwhile, shred chicken. Taste soup and add more seasonings as needed. Once kale is tender, add shredded chicken and olives and heat through.

Serve warm! As this soups sits the quinoa will soak up more of the broth and take a more prominent role in the dish.



2 Responses to “Spicy Chicken Stew with Quinoa and Olives and Easy Homemade Chicken Broth”

  1. cookiemcdoodle November 15, 2012 at 2:18 pm #

    Yum – looks awesome! Have to try it…

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