Here are two simple chicken stew recipes I jotted down from the cookbook Quinoa 365. So simple and yet so hardy and delicious. We first made these stews earlier in the year when our friends with food sensitivities were visiting. It was a good opportunity to try out the recipes from Quinoa 365 seeing as so many are gluten free. We roasted chicken and made stock with the carcass and used the left over meat for the stews.

Here’s what I did:

Chicken Veg Stew

This stew is really simple to make with simple ingredients. All but the quinoa flour that is. If you are in a larger centre it might not be difficult for you to find this ingredient or maybe you already have it in your pantry. I can’t buy quinoa flour here but make it myself with whole quinoa and my food processor. That said, I opted to use quinoa flakes instead and didn’t bother mixing it with any water.

Chicken Veg Stew

  • 1 Onion
  • 1 cup Carrots
  • 1 cup Celery
  • 2 cups Chicken Stock
  • 1 cup Baby Red Potatoes, halved
  • 1 tsp Garlic
  • 1 Bay Leaf
  • 1 tbsp fresh Dill
  • 2 cups Chicken, cooked and diced
  • 1 Red Pepper
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 cup Quinoa Flour or Flakes
  • 1 cup Water
  1. In a soup pot sauté onion, carrot and celery in oil until softened.
  2. Add the stock, potatoes, garlic, bay leaf and dill and bring to a boil. Cover, lower heat and simmer to cook for 15 minutes.
  3. Remove the bay leaf and add the chicken and red pepper, salt and pepper.
  4. Whisk the flour with water or add the flakes directly (omitting the water) and add to thicken the soup.
  5. Adjust seasonings to taste.

Chicken Bean Green Stew

When I made this meal I didn’t have any kidney beans on hand so cooked up a double batch of navy beans for the stew. The only downside was the lack of colour from the missing kidney beans, so you’ll have to excuse the picture.

Chicken Bean Green Stew

  • 1 Onion
  • 1 tsp Garlic
  • 1/2 cup Quinoa
  • 4 cups Chicken Stock
  • 3/4 tsp Oregano
  • 1 Bay Leaf
  • 2 cups cooked Kidney Beans
  • 1 cup cooked Navy Beans
  • 1 cup Greens, chopped
  • 1 cup Chicken, cooked and diced
  • Salt and Pepper
  1. In a soup pot, sauté the onion and garlic in oil until the onion is softened.
  2. Add the quinoa, stock, oregano, bay leaf and bring to a boil. Cover, lower heat and simmer to cook for 15 minutes.
  3. Add the beans and greens, allowing the greens to wilt.
  4. Stir in the chicken. Taste and season with salt and pepper as desired.
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2 Responses to Chicken Stew Times Two

  1. Lise(stjam) says:

    These chicken dishes look so healthy.
    Thank-you for sharing.

  2. elementsofmylife says:

    Ha ha! I didn’t even recognize these at first… until the last photo. My tastebuds remember fondly and now I’ll be able to recreate it. Thank you:)

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