Photo: Iain Bagwell
Total Time
1 Hour
Serves 4 to 6

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.

How to Make It

Step 1

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.

Step 2

Add oil, onion, and salt to pot and cook over medium heat until onion softens and is starting to brown, about 10 minutes.

Step 3

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.

Step 4

Add shredded chicken, chickpeas, and olives and heat through.

Step 5

Note: Nutritional analysis is per serving.

Ratings & Reviews

Stacey1vg's Review

January 27, 2015
I found this recipe doing the ingredients search to use up stuff I already have. This was so amazing. I will be making this for company next. I made exact expect I used regular chili powder and used the whole can of chickpeas.

mariacameron's Review

November 06, 2013
Just ate the leftovers for lunch and it's even better. So good, fast and I had everything on hand when I did a search Sunday trying to find something new to do w/chicken thighs

Yolanda24's Review

October 15, 2013
This is a keeper. Substituted chipolte for ancho because I didn't have it, also didn't have orange zest so I omitted it. Didn't have Gordon Bursch so I substitued with good ol' Shiner Bock. I will make more of this because it disappeared so fast.

piacere's Review

September 09, 2013
Very simple to make recipe from ingredients that I routinely have on hand so it was a good "what shall we have for dinner tonight" option to try once. Tasty enough, but with so many recipes and so little time not good enough to make it to the "keeper" file.

Lynn313's Review

February 10, 2013
I made this for a Super Bowl party and it was perfect. Hardy enough to fill the guys up and great for a cold winter day. It received rave reviews from all of our guests.

Debbey's Review

April 24, 2012
So simply and easy to make. Added more pepper to it because we love the spice. Will pair it with Joseph Carr Sonoma Coast Chardonnay 2008 for dinner.

PattyLemley's Review

March 14, 2012
Super healthy and really good. I was skeptical because it had such an unusual mix of ingredients, but it turned out to be delicious. (I used canned, fire-roasted tomatoes, by the way, so I think that made it even more tasty.) Of course, it's not as good as tortilla soup with all the fattening ingredients (hence four stars rather than five), but it's an excellent and healthy substitute. Don't skip the green olives--I thought they'd be weird, but they were good.

SaraBusse's Review

March 05, 2012
Loved this! The green olives are what makes this. Next time I might add a bit more quinoa.

KarenDovel60's Review

February 04, 2012
We love all the wonderful flavors in this stew. It did not take long to make, and it had just enough spice heat to make the cold and snow outside disappear.

gdmillers's Review

January 11, 2012