Photo: Jennifer Causey Styling: Lindsey Lower
Hands-on: Time
22 Mins
Total: Time
1 Hour 7 Mins
Serves 4 (serving size: 4 ounces chicken and 1/2 cup quinoa)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Ratings & Reviews

Absolutely loved it

June 16, 2016
I thought this recipe was delicious.  A bit time consuming, but delicious.  I did not have adobo sauce, so I subbed in its place 1 Tbl tomato paste, 1 tsp vinegar, 1 tsp coconut sugar, 1 tsp ancho chili powder, and 1/2 tsp salt.  The key to this recipe is the reserved soy mixture that you use as a garnish at the end.  It is so yummy and flavorful.  I think next time I make it, I will double the sauce. 

Yet another wreck from CL...

April 13, 2016
It seems to me that CL used to have much better recipes - better flavor, and better tested.  This is a great example of why I likely won't be renewing my subscription this year, after being a subscriber since 1998.  First off, this is a three hour recipe.  I'm sure the test cooks in their test kitchen found a way to crank it out in 30 minutes, but believe me, for home cooks this one takes a while.  The flavors look great on paper, and's a fairly bland dish.  Also, make sure you look at the serving size before you consider whether this will be filling a dish, or just let me tell isn't.  But in a way, all that is forgivable since CL recipes are most often under-flavored, take far longer than they promise, and achieve their "light" classification by simply reducing the serving size down to about a half cup of food.  The thing that really annoys me is how wrong they are about so many things in this dish.  There is no reserve marinade - it's all soaked up by the chicken.  Seriously, a couple of tablespoons of marinade to 1.5 lb of chicken will not leave excess marinade.  The recipe also DOES NOT result in the suggested amount of quinoa - it's really closer to three cups total.  The coconut milk mixture never really absorbs into the quinoa at the end either, so you're left with a couple of cups of quinoa swimming in a pan of coconut milk and chicken stock.  This recipe is a disaster.  Seriously, does CL even test their recipes anymore?  Fellow readers, learn from my mistake - save yourself the frustration and the waste of an evening cooking this horrid thing.  Cooking Light, you should really be embarrassed by this awful recipe.