Chicken Quinoa Chili

Since snowmageddon hit Kansas City this weekend, it seemed like a great time to make our favorite chicken quinoa chili!  And then I realized that some time ago I said I would get this one up on the blog, but never did!  Whoops!  Better late than never right?!?

So, I’m not a huge fan of beans in general, so this chili is pretty light on the beans (only 1 can!), but definitely not light on flavor!  Salsa verde adds a bright pop of flavor and a variety of green peppers adds plenty of filling vegetables! And of course, all the best toppings typical of chili, such as avocado, cilantro, and lime juice! Or, maybe those aren’t so typical…well regardless, delicious!

This chili starts out with a base of sauted onions, garlic, and toasted spices including cumin and oregano.  Then layer in the multiple green peppers – bell pepper, jalapeno, and canned diced green chilies.

Then comes the flavor – salsa verde and chicken broth.  Lastly, to make it filling, add in some quinoa, white beans, and chicken breast!

It’s filling, flavorful, slightly spicy, a little tangy, and perfect for a cold winter night!

Chicken Quinoa Chili

Servings:  6          Time: ~45 minutes

Ingredients:

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 3 large cloves garlic, minced
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 tsp salt
  • Couple grinds black pepper
  • 4 green bell peppers, diced
  • 2 jalapeno peppers, finely diced, ribs and seeds removed
  • 8 oz canned, diced green chilis
  • 12 oz salsa verde
  • 15 oz can great northern beans, drained and rinsed
  • 4 cups low sodium chicken broth
  • 1/2 C quinoa, rinsed
  • 1.5 – 2 lbs chicken breast, diced
  • 2 limes
  • Toppings:  diced avocado, lime juice, fresh cilantro, corn chips

Instructions:

  • Heat olive oil in large soup pot over low heat
  • Add onions and salt, sauteing until softened and translucent
  • Add minced garlic, cumin, and oregano and saute a minute longer
  • Add bell peppers, green chilis, and jalapenos and stir to combine
  • Add salsa verde, chicken broth, beans, chicken, and quinoa
  • Cover and bring to a simmer.  Let simmer about 15 minutes until chicken and quinoa are fully cooked
  • Ladle into bowls, add a squeeze of fresh lime juice (about 1/4 lime per bowl) and top with avocado and cilantro if desired
Nutrition Info:
475 total Cal, 13 g fat, 43 g carbohydrate, 42 g protein


Immune Boosting Chicken Vegetable Soup

This has been a rough week for several reasons.  After spending a long weekend on an amazing ski trip with friends, I wasn’t able to get on track with my normal weekly activities.

We returned home on Monday evening then returned to work on Tuesday.  Every evening of the week, there was some after-work activity to run to – volunteer group meeting, work related late evening meeting, college basketball game tickets…thus I never made it to the grocery store.  Luckily, I had a few things left over in the freezer to get us through the week food wise.

On top of having something to do every evening, one of my dogs got an upset stomach and threw up on me and in the bed in the middle of the night, I didn’t sleep well due to a headache another night, and then to top it off woke up with a stomach bug Saturday morning, all leading to being pretty exhausted.  Needless to say, I also didn’t make it to my normal workouts this week.

After spending the entirety of Saturday lounging around (and staying close to the bathroom), I started to feel a bit better Sunday so decided to finally get out of the house and to the grocery store.

Whenever I’m not feeling well, I always crave my mom’s homemade chicken noodle soup.  However, no matter how many times I’ve attempted and gotten guidance from my mom, it never seems to turn out the same.  I think she’s holding back some of her ingredients from me on purpose 😉 .

This time, instead of trying to mimic my mom’s soup, I decided to give it my own spin and throw in a few ingredients that are touted to help reduce inflammation and boost your immune system.  While I can’t speak to the science behind these claims, I can report that it was pretty yummy and hit the spot, which was welcomed for this very empty stomach!  My husband, who claims not to like chicken noodle soup, even liked it, helping himself to a second bowl.

I used onion, garlic, ginger, thyme, oregano, cayenne, turmeric, and fresh lemon in this soup.  All of these reportedly boost immunity, although I haven’t looked into the research to support that.  Regardless, it can’t hurt, especially when it made for a really tasty end product!

Ingredients:

Servings: 6                             Total Time:  1.5 hrs

  1. 1 whole chicken, approx. 6 lb
  2. 3 bay leaves
  3. 6 C chicken broth, divided
  4. 3 – 5 large carrots, peeled and cut into 1/4″ rounds
  5. 4 – 6 celery stalks, diced
  6. 1 medium onion, diced
  7. 1 head cauliflower, cut into small florets
  8. 8 oz kluski (egg) noodles, optional*
  9. 2 cloves garlic, minced
  10. 2 t ground ginger
  11. 1 t ground thyme
  12. 1 t ground oregano
  13. 1 t ground parsley
  14. 1 t ground turmeric
  15. 1/8 t cayenne pepper
  16. Juice of 2 lemons
  17. Salt and Pepper to taste

Instructions:

  1.  Place the chicken, breast side down, along with 2 C broth and 2 bay leaves in pressure cooker.  Lock lid in place and heat over high heat until rocker starts moving.  Reduce heat to medium and cook chicken for approximately 35-40 minutes.  Turn off heat and let pressure release naturally.  Once the pressure is released, remove the chicken and set aside to cool.  Remove bay leaves and discard.  Pour broth into fat separator, such as this one.  Allow to cool and reserve.  Once the chicken has cooled, remove the skin and any visible fat.  Roughly shred chicken meat with hands.  I used mainly the white meat for this recipe (and let my hubby pick over the legs and thighs 🙂 )
  2. While chicken and broth cool, in a large stockpot, heat about 2 cups of broth over medium low heat.  Add the onion, garlic and celery and allow to simmer for about 5 minutes.  Add herbs/seasonings and remaining broth (fat removed).  Taste and add salt and pepper as needed.
  3. Bring to a boil and add noodles and remaining vegetables.  Reduce heat to simmer and allow to cook for about 15-20 minutes.  During the last 5 minutes of cooking, add the shredded chicken.  Just prior to serving, add the lemon juice

Notes:  To save time, you could use a pre-bought rotisserie chicken.  However, I find pressure cooking it the best way to keep it moist and delicious!

To keep this lower carb, omit the noodles.  It will still be plenty hearty and filling with all those vegetables and chicken!

Nutrition Info:

350 total cal, 38g protein, 40g carb, 5g fat (including noodles)

Note:  CeceOnTheGo participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.  The products linked are products actually used when preparing this recipe

African Style Chicken Peanut Stew

I love traveling and trying out new restaurants and foods.  Awhile back, I had this wonderful peanut stew while in Madison, WI.

It combines many flavors I love, including curry, peanut sauce, and warm, African spices.

Lately, I’ve been loving soups with cinnamon in them – it just adds this extra layer of depth and warmth that’s so amazing this time of year – and I remembered that delicious peanut stew I’d had on that chilly night in Wisconsin so decided to attempt it myself.

While not exactly the same, this peanut stew definitely hit the spot and left me with a very full, happy stomach 🙂

Peanut Stew

African Chicken Peanut Stew

Serves:  4                Estimated Time:  ~45 min

Ingredients:

  1.   1 small yellow onion, diced
  2.   3 cloves garlic, minced
  3.   1 thumb size knob of fresh finger, peeled and minced
  4.   1 medium sweet potato, diced
  5.   3 C fresh spinach
  6.   1 red bell pepper, diced
  7.   1 serrano chile, seeded and diced
  8.   1 14.5 oz can fire roasted tomatoes
  9.   2 chicken breasts, approx. 1 lb, cubed
  10.   1 T coconut oil
  11.   1/3 C natural peanut butter (or other natural nut butter such as SunButter)
  12.   1 C light coconut milk
  13.   1 C reduced sodium chicken stock
  14.   1 T ground coriander
  15.   1 t cayenne pepper
  16.   1 T curry powder
  17.   1 T chili powder
  18.   1 cinnamon stick
  19.   Salt and freshly ground pepper to taste
  20.   Fresh cilantro and reduced sodium, dry roasted peanuts for garnish
  21.   1/4 C cooked basmati rice for serving, optional

Instructions:

  1. Heat the coconut oil in a large stock pot.  Add the onion and sweet potato and saute for a few minutes on medium-low heat.  Add the garlic and ginger and continue to saute for another 1-2 minutes.
  2. Add chicken and spices ( coriander, cayenne, chili powder, curry), and saute for another 5 minutes.
  3. Add canned tomatoes, chicken stock, coconut milk, nut butter, cinnamon stick, and diced serrano.  Stir to combine and reduce heat to low, cover, and let simmer 10-15 minutes.
  4. Add red bell pepper and spinach and allow to simmer another 5-10 minutes.
  5. Serve over rice, if desired, and top with fresh cilantro and roasted peanuts

Enjoy!

Estimated Nutrition Info:  546 total cal, 40 g carb, 43 g protein, 24 g fat (with rice)

 

Note:  CeceOnTheGo participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.  The products linked are products actually used when preparing this recipe.