Peruvian Chicken, Quinoa & Olive Stew
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Ingredients

  • 4 cups chicken broth
  • 2 pounds boned, skinned chicken thighs
  • 3 cups shredded chicken
  • 1 large onion
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 3 garlic cloves
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne
  • 1 can diced canned tomatoes
  • 1 teaspoon lime zest
  • 1/2 cup quinoa
  • 1 can cooked chickpeas
  • 1 cup pimiento
  • 20 minutes
  • 15 minutes

Instructions

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