Name: Mexican chicken and quinoa
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 kilogram chicken thigh fillets, quartered; 1 red onion, finely chopped; 1 red capsicum, seeded, thinly sliced; 2 tablespoon taco seasoning; 1 1/2 cup Campbell's Real Chicken Stock; 400 gram canned diced tomatoes; 1 zucchini, roughly chopped; 3/4 cup quinoa, rinsed; 3/4 cup frozen corn kernels; 1/2 cup grated cheddar; coriander leaves, to serve; plain corn chips, to serve

Mexican chicken and quinoa

Take yourself to Mexico with a generous bowl of this delicious chicken and quinoa bake. Serve with some salty corn chips for an authentic family dinner any day of the week.

Serves 4

Prep

15M

Cook

40M

Total

55M

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Ingredients

1 tablespoon olive oil

1 kilogram chicken thigh fillets, quartered

1 red onion, finely chopped

1 red capsicum, seeded, thinly sliced

2 tablespoon taco seasoning

1 1/2 cup Campbell's Real Chicken Stock

400 gram canned diced tomatoes

1 zucchini, roughly chopped

3/4 cup quinoa, rinsed

3/4 cup frozen corn kernels

1/2 cup grated cheddar

coriander leaves, to serve

plain corn chips, to serve

Method

1.Preheat oven to moderate,180°C.

2.In heavy based flameproof casserole dish heat oil on high. Brown chicken pieces in 2 batches 3-4 minutes. Remove from pan.

3.In same pan, saute onion and capsicum 3-4 minutes, until tender. Stir in seasoning and cook 1 minute.

4.Return chicken to pan with stock, tomatoes, zucchini, quinoa and corn. Bring to simmer on low. Cover tightly with foil.

5.Bake 20 minutes, until quinoa is tender and almost all liquid has been absorbed.

6.Uncover and sprinkle with cheese. Bake, uncovered, 10 minutes, until cheese melts. Scatter with coriander to serve. Accompany with corn chips.

To make your own taco spice mix, combine 2 teaspoons each of ground cumin, ground coriander, paprika and oregano with ½ tsp each garlic powder and Mexican chilli powder.
Note

Woman's Weekly Food

Ingredients

Method

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