(Photo to come)
Quinoa Chicken Vegetable stew is a classic twist of an old time family favorite. And so Kid friendly it isn't even funny!
I have to start off by saying that I am not good at creating new recipes so many of my recipes are taken from my favorite cookbooks.
This recipe is taken from Quinoa 365-The Everyday Superfood...Love Love Love the recipes therein!
What I have done to make this a little different is add sweet potatoes along with the red potatoes and I slow cook this recipe for 6-8 hours on Low. During the cooking time I check it and mash the mixture to make it creamier...Wow! What a difference it makes! But that is just me. If you are a stickler to recipes, then you will thoroughly enjoy this one as is......
That being said, this recipe goes really well with homemade gluten free biscuits. My fall back biscuits are made easy with Pamela's Gluten Free All purpose flour. Recipe included here!
Let's get started, shall we:
1 Tbsp (15 ml) olive oil
1 cup (250 ml) diced carrots
1 cup (250 ml) diced onion
2 cups (250 ml) chicken stock
1 cup (250 ml) halved baby red potatoes
(I include 1 cup sweet potatoes, halved-optional)
1 tsp minced garlic
1 bay leaf
1 Tbsp (15 ml) finely chopped fresh dill-optional
( I don't include dill. Usually I put mixed spices like Epicure Herbes Provencial or Adobo seasoning. Use your favorite spices.)
2 cups (500 ml) cooked chicken breast(2-3 breasts)
(Because I slow cook, I just put uncooked chicken breast)
1 cup (250 ml) bell red pepper (use any color pepper if you prefer)
1/2 cup (125 ml) quinoa flour
1 cup (250 ml) cold water
1 tsp 5 ml) salt
1/4 (1 ml) ground black pepper
Traditional cooking directions:
Heat the olive oil in a large saucepan on medium-high heat. Add the carrots, celery and onion. Sauté the vegetables until they begin to soften, about 8 minutes. Stir in the chicken stock, potatoes, garlic, bay leaf, and dill. Cover and bring to a boil. Reduce the heat to low and simmer for 8 minutes. Add the chicken and red pepper. Remove the bay leaf.
Whisk the flour and water together in a small bowl. Add the flour mixture to the saucepan and cook until the stew thickens, about 5 minutes, stirring occasionally. Season with salt and pepper and serve immediately.
Slow cooker directions:
Make sure to put the uncooked chicken breast at the bottom of the slow cooker. Combine all ingredients except the quinoa flour and water. Because slow cookers tend to dry out ingredients, I increase the chicken stock from 2 cups to 3 cups.
Allow to cook for 5-6 hrs on low. Check occasionally and give it a good stir. About 1 hour before done, Add the already combined quinoa/water mixture to the stew. At this time it would be good to mash the ingredients together with a potato masher if you would like a creamier consistency. Allow to cook for 1-2 more hours until stew is thickened.
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