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Rating: 4.5 stars
21 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell

Recipe Summary

total:
1 hr
Yield:
Serves 4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

488 calories; calories from fat 37%; protein 46g; fat 20g; saturated fat 3.2g; carbohydrates 29g; fiber 4.9g; sodium 967mg; cholesterol 151mg.
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