2 1\2 c, Quinoa
2 c. chicken broth
2 tsp. Chipotle Chili Pepper powder (divided into two)
2 tsp. Coriander (ground) (divided into two)
1 tsp. Cardamon (divided in two)
1 tsp. salt (Pink Himalayan) (divided in two)
2 tb. chili powder (I used an imported one) (divided in two)
1 tb. garlic powder (divided)
4 chicken breasts
2 med. bell peppers (cut up sliced or cubed)
1-2 jalepenos (chopped finely)
2 large cloves of garlic, minced (or more if you like garlic)
olive oil (for coating)
*optional: 1 half of white onion (sliced or chopped)
- Cut chicken breasts into 1 in. cubes and put in bowl.
- Coat chicken in olive oil and 1 of the divided parts of each of the spices listed above.
- heat a large skillet (it will need to be a large pan or skillet as it will be holding a lot) on med-low heat, then add chicken and cook until done. (see step four)
- While chicken is cooking coat and toss the bell peppers (and onion if you wanted that optional) in the remaining spices.
- Once the chicken is done, leave it in the skillet and add the bell peppers, jalepenos, and garlic to the chicken skillet.
- Saute the veggies and chicken for 2 minutes.
- After the two minutes, add the chicken broth and the quinoa to the skillet.
- Bring the whole pan to a boil then turn low and let it simmer for about 15 minutes till the quinoa is cooked through.
- The quinoa should absorb most (if not all of the liquid). You will know the dish is finished when you can see the white line on the quinoa and it is soft to chew.
- When it is finished, serve warm and enjoy!!!
Tip: top with fresh cilantro for a refreshing bite and a beautiful eye catching dish!