30-Minute Mexican Chicken and Quinoa Stew

Name: 30-Minute Mexican Chicken and Quinoa Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Olive oil; 1 onion (roughly chopped); 6 cloves garlic (roughly chopped); 2 TB dried oregano; 3 tsp dried cumin; 1 can diced tomatoes with juices (28 oz); Several dashes Worcestershire sauce; 4 cups good chicken stock (32 oz); ⅓ cup dry quinoa (rinsed and drained); 1 lime; 3 cups shredded rotisserie chicken (or boil chicken in salty water and shred); 2 large zucchini (cut to bite size); kosher salt and freshly ground black pepper (to taste); Fresh cilantro for garnish

By Amy Dong
Published Jan. 11, 2016
Updated Nov. 16, 2023

A hearty, healthy, and mouthwatering stew doesn’t have to take more than 30 minutes. This Mexican Chicken and Quinoa Stew hits the spot on any winter weeknight. Easy, nutritious, and delicious for the entire family!

Happy Monday, Everyone!

Right. Even if Monday isn’t Miss Popular Day of the Week, this yumalicious and nutritious stew is here to help her out.

My Monday definitely needs this comforting stew, seeing that some mean subzero temps are hitting us, no holds barred. ❄️💨

Here’s what this 30-Minute Mexican Chicken and Quinoa Stew has going on:

Ready, Set, Check it:

It’s fully and boldly flavored; 200% yummy
It’s hearty, satisfying, and happily comforting
It’s clean and healthy and everything January wants from us
It’s done in 30 minutes. Even less, if you’re a speedy chopper.
The entire family, including picky Littles, gobble it up.Say no more, I’m all in.

Love chicken stew? Try my homemade Moroccan Chicken Stew with its rich flavors, seasonings, and spices to add some variety.

Here’s to helping out the Mondays.

And double-digit temps soon, please. (Please.)

Enjoy.

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30-Minute Mexican Chicken and Quinoa Stew

5 from 8 ratings

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Author: Amy Dong

Ingredients

Olive oil
1 onion, roughly chopped
6 cloves garlic, roughly chopped
2 TB dried oregano
3 tsp dried cumin
1 can diced tomatoes with juices, 28 oz
Several dashes Worcestershire sauce
4 cups good chicken stock, 32 oz
⅓ cup dry quinoa, rinsed and drained
1 lime
3 cups shredded rotisserie chicken, or boil chicken in salty water and shred
2 large zucchini, cut to bite size
kosher salt and freshly ground black pepper, to taste
Fresh cilantro for garnish

Instructions

In a large, heavy pot or Dutch oven, heat 4-5 TB olive oil. Saute onions and garlic just until soft and translucent. Add oregano and cumin and cook another minute. Add tomatoes with juices, Worcestershire, chicken stock, and quinoa. Bring to a boil, and immediately lower to a simmer. Cover and simmer for 15 minutes.
Add juice of half the lime. Add shredded, cooked chicken and zucchini. Bring back to simmer for 5 more minutes. Season with kosher salt and fresh black pepper, to taste. Add more lime as desired.
Serve hot, garnished with cilantro leaves.
*Note: If you prefer more of a kick, add a bit of cayenne pepper to taste. For variation, add corn or black beans.

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