One-Pot Cilantro Lime Chicken With Quinoa
WHAT YOU NEED
- 8-12 boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 cup diced red onion
- 1 (10 ounces) package frozen sweet corn
- 2 garlic cloves, minced
- 2 cups chicken stock
- 1 cup quinoa
- 1 can black beans, drained and rinsed
- 2 small limes, zested and juiced
- 1 tablespoon dried cilantro
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1 cup Cacique Queso Fresco, crumbled
- ½ cup Cacique Crema Mexicana to garnish
- Chopped fresh cilantro, optional
HOW TO MAKE IT
- Heat the olive oil over medium-high heat in a heavy bottomed skillet. Sauté the onion in the olive oil until translucent. Add the minced garlic and the frozen corn, and continue to sauté until the corn starts to brown and caramelize a bit.
- Pour in the chicken stock, and add the quinoa, black beans, zest and juice of both limes, cumin, chili powder, dried cilantro and salt. Stir well and bring to a boil. Press the desired number of chicken thighs down into the mixture. Season the tops of them well with a little additional salt, pepper, and chili powder. Place the cover on the skillet and turn the heat down to a simmer. Cook for about 25 minutes, until the chicken is cooked through and the juices run clear.
- Season the chicken with a little more salt and pepper, and serve warm topped with crumbled Cacique Queso Fresco and a drizzle of Cacique Crema Mexicana. Add a sprinkling of chopped fresh cilantro over the top and or fresh limes wedges to squeeze over it, if desired.
- Cook’s Note: Use about 2 chicken thighs per person. You can substitute chicken breasts, if you prefer. In either case, cook the chicken until it reads at least 165 degrees on a meat thermometer inserted in the thickest part.
