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Peruvian Chicken Ragout Recipe

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This recipe for Peruvian Chicken Ragout is from Our Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. skinless, boneless chicken thighs, cut into 1 in. pieces
2 tbsp. all-purpose flour
1 tsp. chili powder
1 medium onion, chopped
1 clove garlic, minced
1 tbsp. cooking oil
1 28oz can diced tomatoes
1 14oz can chicken broth
1 medium potato, pealed and diced
1 cup frozen whole kernel corn
1/2 cup quinoa
2 cups packed fresh spinach leaves
Finely shredded lemon peel (set aside)
2 tbsp. lemon juice
Directions:
Directions:
Place chicken, flour, chili powder, 1/2 tsp. salt and 1/2 tsp. ground black pepper in a plastic bag. Seal and shake to coat.

In a 4-6 qt pot, cook chicken mixture, onion and garlic in hot oil over medium heat until browned. Add undrained tomatoes, broth, potato, corn and quinoa.

Bring to boiling; reduce heat. Simmer, covered, 15-20 mins. or until potatoes and quinoa are tender. Stir in spinach and lemon juice; cook just until spinach is wilted. Garnish each serving with shredded lemon peel.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 mins.

 

 

 

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