Chipolata Chicken And Quinoa Recipes
CHICKEN ENCHILADA QUINOA BAKE
Traditional enchiladas get a better-for-you upgrade in this no-roll, cheesy quinoa bake.
Provided by Tieghan Gerard
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) or 13x9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
- Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
- Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
- Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
- Bake 10 to 15 minutes.
- Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
CHICKEN AND VEGETABLES WITH QUINOA
Looking for a filling dinner idea? Then check out this chicken, veggies and quinoa recipe that's made easily on a stove top in just 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
- In 2-quart saucepan, heat water to boiling. Add quinoa; return to boiling. Reduce heat to low. Cover; cook 12 to 16 minutes or until liquid is absorbed.
- Meanwhile, in 12-inch nonstick skillet, heat broth to boiling over high heat. Add green beans and carrots. Reduce heat to medium-high. Cover; cook 5 to 7 minutes or until vegetables are crisp-tender.
- Stir oil, chicken, bell pepper, mushrooms, rosemary and salt and garlic into vegetables. Cook over medium-high heat 8 to 9 minutes, stirring frequently, until chicken is no longer pink in center. Serve over quinoa.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 6 g, TransFat 0 g
CHICKEN AND QUINOA PAELLA
Traditional paella is made with rice. This recipe replaces the rice with quinoa, which is very good at absorbing the flavor of whatever it cooks in. This recipe simplifies cooking paella by foregoing the paella pan and using a common baking pan, the perfect size for parties and potlucks. Garnish with lemon wedges.
Provided by Oliver P Villaescusa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring chicken stock and bay leaves to a boil in a large saucepan. Reduce heat and simmer while preparing the other ingredients. Taste stock; it should taste a little over-salted. Season with 1 to 2 teaspoons salt and 1 teaspoon black pepper as needed.
- Season chicken with salt and pepper.
- Squeeze out seeds from each tomato half over a sieve and into a bowl. Reserve the juice and discard the seeds. Grate the cut sides of the tomatoes over a bowl through the large holes of a box grater. Discard the skin. Combine the tomato juice and the grated pulp.
- Heat a large skillet over medium-high heat for 2 to 3 minutes and coat with 1 tablespoon olive oil. Add chicken in batches, in a single layer with space between pieces. Saute until meat is mostly opaque, about 4 minutes; it will continue cooking in the oven. Place chicken in a 9x13-inch baking pan. Repeat with the remaining chicken, being careful not to burn the fats rendering in the skillet.
- Add 2 tablespoons olive oil to the same skillet. Add the tomato juice-pulp mixture. Cook, scraping up browned bits from the bottom of skillet, until juices are mostly evaporated, about 5 minutes. Add 2 teaspoons salt, 1 teaspoon black pepper, and paprika. Mix well. Add onions and garlic; saute until is fragrant, about 3 minutes. Stir the mixture, called a sofrito, into the baking pan with the chicken.
- Heat the last tablespoon of olive oil in the hot skillet. Add green beans and saute for 1 minute. Add bell peppers; saute until green beans are crisp-tender, about 2 minutes more. Transfer mixture to the baking pan and stir well; mix in quinoa and saffron.
- Remove and discard bay leaves from stock and bring to a boil. Pour 1/2 into the baking pan. Mix carefully until well combined. Add remaining stock and stir carefully. Lay rosemary sprigs on top.
- Bake in the preheated oven until quinoa is tender yet firm to the bite, 35 to 45 minutes.
Nutrition Facts : Calories 349.6 calories, Carbohydrate 40.5 g, Cholesterol 39.2 mg, Fat 10.8 g, Fiber 6.1 g, Protein 23.2 g, SaturatedFat 1.7 g, Sodium 1030.2 mg, Sugar 3.6 g
MEXICAN QUINOA WITH CREAMY CHICKEN AND VEGETABLES
This dish has a Mexican flavor to it. The chicken mixture can also be wrapped and served in a tortilla. Garnish with crushed tortilla chips if desired.
Provided by Kristina S.
Categories Meat and Poultry Recipes Chicken
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Bring 2 cups water and quinoa to a boil in a saucepan over medium heat. Simmer until quinoa is tender, 15 to 20 minutes.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Saute onion until lightly browned, 5 to 7 minutes. Stir in 3 garlic cloves, chili powder, salt, paprika, and red pepper flakes with a wooden spoon. Add chicken; cook and stir for about 5 minutes. Pour in remaining 1/4 cup water. Cover and cook for 15 minutes.
- Stir corn, peas, peppers, and spinach into the skillet. Cover and cook for 5 minutes more. Mix milk and flour together and pour into the skillet; cook and stir for 2 minutes.
- Divide quinoa among 4 serving plates. Scoop chicken and vegetable mixture on top. Whisk lime juice and remaining garlic together in a bowl; drizzle over each serving.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 37.9 g, Cholesterol 31.5 mg, Fat 11.1 g, Fiber 4.9 g, Protein 19.4 g, SaturatedFat 1.7 g, Sodium 639.1 mg, Sugar 2.5 g
CHIPOLATA CHICKEN AND QUINOA
Make and share this Chipolata Chicken and Quinoa recipe from Food.com.
Provided by SugaristSharon
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make quinoa in the rice cooker as directed on the box (2 cups of water, to 1 cup of quinoa).
- In a large pan, over a medium heat, add the 2 TBLSP of margarine, chopped up onion, and chicken.
- Add in the diced tomato and black beans.
- Next add the juice of one lemon, salt to taste, and chile flakes to taste.
- Next add the cilantro and the diced avocados.
- Serve everything over the quinoa and enjoy!
Nutrition Facts : Calories 854.8, Fat 40.1, SaturatedFat 8, Cholesterol 69.1, Sodium 150.6, Carbohydrate 88.5, Fiber 21.1, Sugar 3.5, Protein 39.3
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