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Peruvian Chicken Ragout
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Peruvian Chicken Ragout
Makes: 6 servings
Prep: 20 mins Cook: 25 mins
  • make this recipe
  • user reviews (7)
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
    medium onion, chopped
  • 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
  • Finely shredded lemon peel (set aside)
  • 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)
  • Servings Per Recipe 6,
  • Calories 262,
  • Protein (gm) 20,
  • Carbohydrate (gm) 30,
  • Fat, total (gm) 7,
  • Cholesterol (mg) 63,
  • Saturated fat (gm) 1,
  • Monosaturated fat (gm) 2,
  • Polyunsaturated fat (gm) 3,
  • Dietary Fiber, total (gm) 4,
  • Sugar, total (gm) 6,
  • Vitamin A (IU) 777,
  • Vitamin C (mg) 31,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 28,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 761,
  • Potassium (mg) 485,
  • Calcium (DV %) 91,
  • Iron (DV %) 4,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (7)
4215912531
anonymous wrote:

A family favorite!

3/5/2011 10:14:31 AM Report Abuse
suzannealbright wrote:

This is an excellent dish. It was my first time trying quinoa and it will not be the last.

2/14/2011 03:21:36 PM Report Abuse
butzi3904910 wrote:

I made this meal yesterday for 2 of my girl friends and my husband. We all liked it very much and both of my friends asked for the recipe. Good cold weather night meal, and a good way to use Quinoa which is very nutritious.I also used a little more lemon and a little sugar.

1/23/2011 02:43:04 PM Report Abuse
gbuslovich wrote:

This recipe is going to be one of my favorites now. Quinoa is the perfect ingredient for this dish. I also love the fact that all of this is made in one pot.

1/11/2011 08:14:53 AM Report Abuse
sawauson716341 wrote:

Quinoa is much more nutritious than couscous, and I think it also holds up better in this stew-type dish. I've made this recipe multiple times and it is great! I always use boneless/skinless chicken breasts (frozen from bulk sale buys) and canned whole kernel corn. Last night I tried a can of garbanzo beans in lieu of the potato, worked OK but not as good -- the potato really takes on the taste. If you want it a little spicier at the end of cooking, stir in a dab of chili garlic sauce!

4/14/2010 11:40:15 AM Report Abuse
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