Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper (red or green), diced
  • 2 medium carrots, chopped
  • 1 tablespoon fresh ginger, minced
  • 1 can (14 oz / 400 g) diced tomatoes with juices
  • 3 cups (720 ml) chicken broth
  • 1 cup (170 g) quinoa, rinsed
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper (adjust for heat preference)
  • Salt and pepper to taste
  • 2 cups (about 85 g) fresh spinach or kale
  • 1 tablespoon fresh cilantro or parsley, chopped (for garnish)

Instructions:

  1. In a large pot, heat olive oil over medium-high heat. Add chicken pieces and season with salt and pepper. Cook until browned (about 5-7 minutes). Remove and set aside.
  2. In the same pot, add onion, garlic, bell pepper, carrots, and ginger. Sauté until softened (about 5-6 minutes).
  3. Stir in cumin, smoked paprika, and cayenne pepper. Cook for an additional minute until fragrant.
  4. Add diced tomatoes (with juices) and chicken broth. Bring to a boil.
  5. Stir in quinoa and return chicken to the pot. Reduce heat and simmer, covered, for 25-30 minutes or until quinoa and chicken are cooked through.
  6. Stir in fresh spinach or kale and cook until wilted (about 3 minutes).
  7. Ladle stew into bowls and garnish with fresh cilantro or parsley.