Peruvian Chicken Ragout

Chicken, vegetables, and quinoa make for a filling, yet low-calorie, dinner.

Peruvian Chicken Ragout + enlarge image
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18 users rated this recipe an average rating of 4.5
Makes:
6 servings
Prep:
20 mins
Cook:
25 mins
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Peruvian Chicken Ragout

Ingredients
1
pound skinless, boneless chicken thighs, cut into 1-inch pieces
2
tablespoons all-purpose flour
1
teaspoon chili powder
1
1
clove garlic, minced
1
tablespoon cooking oil
1
28 ounce can diced tomatoes
1
14 ounce can chicken broth
1
medium potato, peeled and diced
1
cup frozen whole kernel corn
1/2
cup quinoa
2
cups packed fresh spinach leaves
2
tablespoons lemon juice

Directions

  1. Place chicken, flour, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a plastic bag. Seal and shake to coat.
  2. In a 4- to 6-quart Dutch oven cook chicken mixture, onion, and garlic in hot oil over medium heat until browned. Add undrained tomatoes, broth, potato, corn, and quinoa. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until potatoes and quinoa are tender.
  3. Stir in spinach and lemon juice and cook just until spinach is wilted. Garnish each serving with shredded lemon peel. Makes 6 servings.

Nutrition Facts

(Peruvian Chicken Ragout)
    Per serving:
  • 262 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 3 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 63 mg chol.,
  • 761 mg sodium,
  • 30 g carb.,
  • 4 g fiber,
  • 6 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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