Chicken, Quinoa, and Green-Olive Stew

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.

4 cups reduced-sodium chicken broth

2 pounds boned, skinned chicken thighs

2 tablespoons extra-virgin olive oil

1 large white onion, finely chopped

1/2 teaspoon salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon dried oregano (preferably Mexican)

3 garlic cloves, minced

1/2 teaspoon ancho chile powder

1/2 teaspoon cayenne

1 cup chopped ripe plum tomatoes (about 2 large) or fire-roasted diced canned tomatoes

2 teaspoons orange zest

1/2 cup quinoa

1 cup cooked chickpeas (garbanzos), rinsed if canned

1 cup pimiento-stuffed small green olives

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.

Nutrition Facts

Amount Per Serving
Calories 488Calories from Fat 37

% Daily Value *
Total Fat 20g31%

Saturated Fat 3.2g16%
Cholesterol 151mg51%
Sodium 967mg41%
Total Carbohydrate 29g10%

Dietary Fiber 4.9g20%
Protein 46g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Chicken, Quinoa, and Green-Olive Stew