Ooey, gooey melted cheese tops this smothered chicken and quinoa skillet, based loosely on pollo fundido.
We’re currently halfway through the Tabasco Challenge, and I hope everyone is enjoying these recipes as much as I am.
I was determined to not end up with five recipes that more or less tasted the same; having such a limited list of ingredients to work with really forced me to play with different grains and greens in order to come up with unique flavors and I’m pretty impressed with how everything came out. The other challenge participants have also been coming up with some incredible creations, so if you haven’t had enough spice yet I’d definitely encourage you to check them out:
All Day I Dream About Food
Eat Good 4 Life
FoodieCrush
Handle the Heat
How To: Simplify
Macheesmo
Modern Day Moms
Shockingly Delicious
Table for Two
What’s Gaby Cooking
Although this smothered chicken and quinoa skillet follows as similar format (chicken+whole grain+tomato+Tabasco) to the chicken and faro that I posted the other day, the two dishes taste completely different. Where the farro recipe has a rustic Italian feel, this cheesy chicken dish is full-on Mexican. I actually based it loosely on my recipe for pollo fundido, adding quinoa to bulk it up and make it seem like more of a complete meal. While you could certainly scoop this up with tortilla chips, it absolutely isn’t necessary.
Like the other recipes I’ve posted so far, it’s also really easy – perfect for a weeknight after work (even a Monday!)
Smothered Chicken and Quinoa Skillet
Author: Lauren Keating
Serves: 6
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 small yellow onion, diced
- 1 can black beans, drained
- 12 ounces chopped tomatoes in puree
- 1 cup water
- 1 tablespoon Tabasco® original red sauce
- 1 cup uncooked quinoa
- 6 ounces sharp cheddar, shredded
- Optional: Scallions for garnish
Preparation
- Heat the oil in a large, seep sided skillet set over medium-high heat. Add the chicken and cook, stirring occasionally, until browned – 7-8 minutes. Add the onion and cook until just softened – 4-5 minutes. Pour in the beans, tomatoes, water and Tabasco; bring to a boil. Stir in the quinoa; cook 15 minutes or until quinoa is cooked and most of the liquid has evaporated (it should look thick and saucy).
- Spread an even layer of cheddar cheese over the top of the skillet. Melt cheese under the broiler for 5-8 minutes or until bubbly and beginning to brown. Garnish with scallions, if desired.
- Serve immediately.
Nutrition Information
Calories: 495 Fat: 15.8 Carbohydrates: 45 Fiber: 11 Protein: 42
3.2.2124
Disclosure: I received monetary compensation to develop recipes as part of the Tabasco 10-Ingredient Challenge.