Name: Chicken Stew (Cacciatore) with Bell Pepper, Zucchini, Olives & Quinoa
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1065 ml chicken or vegetable broth; 1.36 kg chicken thighs, boneless skinless; 3 (398 ml) cans diced tomatoes; 1 small pkg fresh basil; 6 cloves garlic; ⅔ cup Kalamata olives, pitted; 1 ½ cups quinoa; 3 red bell peppers; 1 ½ medium yellow onions; 3 medium zucchini squash; black pepper; cornstarch; crushed red pepper; extra virgin olive oil; Italian seasoning; salt

Chicken Stew (Cacciatore) with Bell Pepper, Zucchini, Olives & QuinoaChicken Stew (Cacciatore) with Bell Pepper, Zucchini, Olives & Quinoa — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1065 ml chicken or vegetable broth

1.36 kg chicken thighs, boneless skinless

3 (398 ml) cans diced tomatoes

1 small pkg fresh basil

6 cloves garlic

⅔ cup Kalamata olives, pitted

1 ½ cups quinoa

3 red bell peppers

1 ½ medium yellow onions

3 medium zucchini squash

black pepper

cornstarch

crushed red pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Peel, halve, and thinly slice onions; peel and mince garlic. Place both in a medium bowl.

Trim, seed, and medium dice bell peppers; trim and quarter zucchini lengthwise, then cut crosswise into ¼-inch thick pieces. Add both to the bowl with the onion and garlic; set aside.

Cut the chicken into bite-sized pieces; sprinkle with cornstarch and season with spices on both sides.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add chicken and cook, stirring occasionally, until golden, 4-5 minutes. (The chicken will not be cooked all the way through.)

Add veggies and spices to the pot with the chicken; continue to cook, stirring occasionally, until veggies soften, 4-5 minutes.

Meanwhile, using a clean cutting board, roughly chop olives.

When the veggies are done, add tomatoes, broth, and olives to the pot; stir to combine and bring to a boil. Once boiling, reduce heat to low and simmer, stirring occasionally, until stew has thickened and chicken is cooked through, 8-10 minutes more.

While the stew is simmering, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

When the stew is done, add half of the basil to the pot; stir to combine and remove from heat. (Reserve remaining basil for garnish.)

To serve, divide quinoa and chicken stew between bowls; top with reserved basil and enjoy!

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