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!
3cupsshredded rotisserie chicken, or boil chicken in salty water and shred
2largezucchini, 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.