Pat NoCA- we loved the Chicken, Quinoa and Green Olive Stew you posted

I saw this the first time around and printed it out to try. I just took some chicken out...

...of the freezer.

Thanks Pat, and thanks Lisa for the reminder!

Michael

 
I'm eating a bowl of this right now. It is quite good! The only changes I made were...

...instead of chicken thighs I used boneless-skinless breasts. I cut the breasts into thin slices across the grain and "velveted" them in cornstarch (as it has become my favored way to add chicken to soup). I simmered the chicken for a few minutes to cook through and then added the broth to the sauteed veggies as the recipe directs.

I used a yellow onion instead of white, because that's what I had.

Next time I will use a decent brand of green stuffed olives. Mine were generic. I know a better olive would be good.

Very good! Love the citrus tang and the nice undertone flavors of cumin/coriander/ancho chile powder. My family will have a nice meal tonight.

Thanks Pat (and Lisa).

Michael

 
I'm glad you liked it Michael. I think I will add more orange zest and maybe

lemon to it the next go-around.

 
I made this tonight, too. I had said that this was similar to one I've made for years but

with the addition of the orange and cayenne, it becomes quite exciting and different. I'm definitely making it again. It's better than my old version.

I used skinless, boneless thighs. I thirded everything but the flavourings, which I only halved.

Good. thanks Pat and Lisa.

 
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