I pinned this recipe on Pinterest such a long time ago and was so excited to finally get around to making it! I mean, it’s a one pot dish made with chicken thighs, quinoa, green olives, and lots of yummy spices–what more could you want? We also decided to kick up the fall flavors a notch by adding my fav Starrhill Boxxcar Pumpkin Porter because, well, we could.
The combination of ingredients in this stew may seem a little strange, but trust me, it all comes together in the end. Plus, I’ve definitely been on a chicken thigh kick since they’re so much cheaper than chicken breasts and really, I think the hype about reduced fat and leaner meats is a little overblown. Yes, high fat foods are bad for you, but as long as you’re only eating a small amount, I’d rather get more flavor from a little fat than by adding a bunch of fillers.
This recipe makes a ton of leftovers for a family of two, so if you’re not into eating the same thing for lunch every day (I’m always up for that challenge!), you might want to find a friend to share with. And, as Jeff declared, this is one hearty stew. With chicken thighs, quinoa, and chickpeas, you won’t feel the need for any side dish, which is just how I like it.
Also, the recipe calls for two teaspoons of grated orange. I was a little skeptical at first, but the citrus does lend a nice balance to the rest of the soup. It is a little orangey though, so if that’s not your thing, I’d reduce down to 1 teaspoon or less.
Chicken, Quinoa, and Pumpkin Porter Stew
32 ounces low-sodium chicken broth
3 small boneless, skinless chicken thighs (about 1 pound)
1 white onion, chopped
1 anaheim pepper, chopped
4 cloves garlic, chopped
1 can no salt added diced tomatoes
2 cups water
6 ounces pumpkin porter beer
1 cup quinoa, uncooked
2 teaspoons orange zest
1 15 ounce can garbanzo beans, rinsed
1.5 cups red pepper stuffed green olives
1/2 teaspoon habanero salt
1 teaspoon cumin
2 teaspoons chili powder
1/2 teaspoon cayenne
1 teaspoon smoked paprika
1/2 teaspoon coriander
salt, to taste
pepper, to taste
Pour broth into a large cast iron pot and bring to a simmer.
Place chicken thighs into the broth, cover, and continue to simmer until chicken is cooked all the way through, about 20 minutes. Remove and set aside and then pour broth into a large bowl, reserving for later.
Heat olive oil over medium heat in the same pot. Add onions and cook until they begin to brown, about 6-8 minutes. Add in peppers and garlic and saute, stirring often, for another 4-5 minutes.
Pour chicken broth back into the pot along with diced tomatoes, water and beer. Stir to combine and then add quinoa and orange zest and bring soup to a simmer.
Cover the soup and simmer until the quinoa is cooked, about 15-20 minutes.
While the quinoa is cooking, shred the chicken thighs.
Once the quinoa is ready, stir in chicken thighs, garbanzo beans, olives, and spices, adjusting to taste.
Let simmer for about 1o minutes or so, until ingredients are warmed and spices reach desired heat level.
Time: 55 minutes