Make this recipe first, and use the leftover quinoa for Spring Vegetable and Quinoa Salad with Bacon and King Ranch Chicken and Quinoa Casserole. We cook the quinoa twice--once to absorb the liquid, and again to make it wonderfully creamy.
2 tablespoons olive oil, divided
2 teaspoons grated lime rind
2 tablespoons fresh lime juice
2 tablespoons adobo sauce from canned chipotle chiles in adobo sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
1 tablespoon lower-sodium soy sauce
6 (4-ounce) skinless, boneless chicken thighs
3 3/4 cups unsalted chicken stock, divided
1/2 cup chopped onion
5 garlic cloves, crushed
2 1/2 cups uncooked quinoa, rinsed and drained
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 (14-ounce) can light coconut milk
4 (1/4-inch-thick) slices peeled ginger
1/4 cup diagonally sliced green onions
How to Make It
Combine 1 tablespoon oil and next 6 ingredients (through soy sauce); reserve 3 tablespoons. Combine remaining soy sauce mixture and chicken in a zip-top bag; seal. Let stand at room temperature 30 minutes, turning occasionally.
Remove chicken from bag; reserve marinade. Bring reserved marinade and 3 cups stock to a boil in a large Dutch oven. Add chicken; reduce heat, and simmer 10 minutes or until done. Remove chicken from pan. Place cooking liquid in a bowl; reserve. When cool, shred chicken into large pieces.
Heat pan over medium-high heat. Add remaining 1 tablespoon oil; swirl. Add onion and crushed garlic cloves; sauté 5 minutes. Add reserved cooking liquid and quinoa; bring to a boil. Cover, reduce heat, and simmer 12 minutes (quinoa will be slightly undercooked). Reserve 3 1/2 cups quinoa mixture for Quinoa Salad with Bacon and King Ranch Chicken and Quinoa Casserole. Add remaining 3/4 cup stock, pepper, salt, coconut milk, and ginger slices to remaining 2 cups quinoa mixture in pan; bring to a simmer. Cover and cook 15 minutes, stirring occasionally. Divide among 4 bowls; top evenly with chicken, reserved 3 tablespoons soy sauce mixture, and green onions.