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Peruvian Chicken Ragout

Makes: 6 servings
Prep 20 mins Cook 25 mins
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,
  • cal. (kcal) 262,
  • Fat, total (g) 7,
  • chol. (mg) 63,
  • sat. fat (g) 1,
  • carb. (g) 30,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 4,
  • sugar (g) 6,
  • pro. (g) 20,
  • vit. A (IU) 777,
  • vit. C (mg) 31,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 761,
  • Potassium (mg) 485,
  • calcium (mg) 91,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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