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 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
How to Make It
Bring broth to a simmer in a large, heavy-bottomed pot over medium-high heat. Add chicken and lower heat to a simmer. Cook chicken, covered, 15 to 20 minutes, or until cooked through; transfer to a plate. Pour broth into a large bowl and set aside. Wipe out pot.
Add oil, onion, and salt to pot and cook over medium heat until onion softens and is starting to brown, about 10 minutes.
Stir in cumin, coriander, oregano, and garlic; cook 2 minutes. Add ancho chile powder, cayenne, chopped tomatoes, reserved broth, orange zest, and quinoa. Reduce heat and simmer, covered, until a white ring appears around each quinoa seed, 10 to 15 minutes. Meanwhile, shred chicken.
Add shredded chicken, chickpeas, and olives and heat through.