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photo Chicken, Quinoa, and Green-Olive Stew Recipe | Say Mmm

Chicken, Quinoa, and Green-Olive Stew

Paired with: Gordon Biersch Blonde Bock.Briny olives, chiles, and bright citrus: That's what you call a pairing challenge. This smooth, strong (7 percent alcohol) golden bock from the Bay Area can handle it, playing up the orange and toning down the chiles.
4 Servings - 1 hr -
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Servings:4  | Calories:610 | Total Fat:25g  | Chol:188mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 25g
38 %
Sat Fat 5g
25 %
Total Carb 38g
13 %
Fiber 8g
32 %
Sugars 6g
Cholesterol 188mg
63 %
Sodium 1094mg
46 %
Protein 58g
116 %
44% Chicken thighs
29% Others combined
13% Chickpeas
12% Quinoa
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


4 cups reduced-sodium chicken broth
2 pounds boned, skinned chicken thighs
2 tablespoons extra-virgin olive oil
1 large white onion, finely chopped
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano (preferably Mexican)
3 garlic cloves, minced
1/2 teaspoon ancho chile powder
1/2 teaspoon cayenne
1 cup chopped ripe plum tomatoes (about 2 large) or fire-roasted diced canned tomatoes
2 teaspoons orange zest
1/2 cup quinoa
1 cup cooked chickpeas (garbanzos), rinsed if canned
1 cup pimiento-stuffed small green olives

Directions : View recipe directions on
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