Luci’s Healthy Market

Lucia Schnitzer puts a unique and healthy twist on an old Mexican favorite.  Here’s her take on Arroz con pollo.  Just one catch: there’s no arroz with the pollo!Lucy  Arroz con Pollo the Inca Way

Ingredients: 1 whole Chicken, 2 cups Inca Quinoa, 3 ½ cups Vegetable Broth, 3 Carrots Coined, 3 Celery ¼ in cut, 3 Bell Peppers (Melody), 1 Onion, 1 Tbsp Garlic, 1 Tbsp Cumin, 2 Tsp Turmeric, Salt & Pepper to taste, Garnish with Scallion, Serve with Sprouted Corn Tortillas & Salsa.  Set oven at 375.  Start by cutting all your produce and setting them aside.  In a separate bowl season chicken with salt and pepper and mix well.  In a deep dish pan add quinoa, broth, salt, pepper, cumin and turmeric.  Keep in mind that the quinoa will take on the taste of your broth.  Add the vegetables and mix and then place chicken on top of broth.  Cover chicken and place in middle rack and bake for 45 minutes.  Remove cover and continue to bake for a half hour or until quinoa has absorbed broth.  Garnish with green scallion and serve immediately with sprouted corn tortillas and salsa.

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