In Ukraine we have this dish, “plov”, made with chicken or lamb, rice and lots of spices. Basically a loaded pilaf. My dad made a wicked one with probably 1/2 cup of good quality olive oil and various parts of chicken. My sister in law makes a legendary one with lamb because her husband is from southwestern part of former USSR that is close to Iran and Pakistan where people love their spices.
So, I made a similar one pot quinoa chicken with broccoli that is ready in under 30 minutes.
I will have to be short and sweet today because my daycare is on vacation and I need to try to hit “the perfect mom” as close as possible.
I get chicken from a local farmer which is healthier in so many ways than factory farmed animals. A few months ago I saw a big food blog sharing kinda “You won’t believe what is in your sink after washing raw chicken” video and neon blue light picture. I also will never forget how at one of the dinners someone publicly accused me of touching half cooked chicken (while cooking on a raclette) not with a clean fork saying “What, do you wanna kill us all?!” and then she proceeded taking Tylenol 3 with a bottle of beer. It amazes me how people are scared of real food but not of chemicals! I have been handling farmer’s chicken for years and no one got sick. Bottom line is buy local farmer’s chicken, wash hands and sink with soap and you will be fine. And if you touch cooking chicken with the fork you touched raw chicken chances are by the time chicken cooks it will be fine too.:)
Braise chicken with spices until golden brown but it doesn’t have to be cooked through.
Do not throw out these brown bits and do not wash the pot. They contain a lot of flavour. I also would save any water you have to drain to get chicken browned and add along with quinoa.
Almost no Ukrainian savoury dish is made without onions, garlic and carrots. I’m sure you know that by now.:)
Then mix all ingredients in one pot and cook for 20 minutes. I link spices in the recipe to organic spices on purpose because you will be shocked if you read the labels of most spices, how many preservatives are in there. Simple spices like smoked paprika have 2 on average. I also use only himalayan pink or celtic salt because they contain nutrients and vitamins. Table salt is extracted from under the ground which I have no appreciation for. Yes, quality salt costs more but don’t we save by not buying soft drinks and processed foods?!
Broccoli goes in one pot quinoa last because we don’t want them to be mushy but rather crunchy.
And then you can sprinkle your one pot chicken quinoa with Parmesan cheese and broil. That is what food bloggers do.:)
- 2 lbs boneless & skinless chicken breasts, cut into 1” pieces
- 1 tbsp olive oil, extra virgin*
- 1/2 tsp cumin, ground
- 1/2 tsp all spice (optional but good)
- 1/2 tsp himalayan pink salt
- Ground black pepper, to taste
- 2 medium onions, diced
- 3 large garlic cloves, minced
- 1 large carrot, shredded
- 1 tsp olive oil, extra virgin
- 1 1/2 cups quinoa, uncooked
- 3 cups boiling water
- 3/4 tsp himalayan pink salt
- 1/2 tsp cumin, ground
- 2 bay leaves
- 1 lb broccoli, chopped
- Preheat large deep skillet or a dutch oven on medium-high heat. Add Chicken ingredients and saute for 10 minutes, stirring occasionally. Drain liquid if necessary and cook until golden brown sides appear. Transfer to a bowl and set aside.
- Add olive oil, onions, garlic, carrot and cook for 3-5 minutes, stirring occasionally. Add pre-cooked chicken, quinoa, water, remaining salt and cumin, and bay leaves; stir. Bring to a boil, cover, reduce heat to low and cook for 20 minutes.
- Now it's time to add broccoli. At this point quinoa should be cooked al dente. Add broccoli, stir, cover and cook for 5 more minutes. Serve hot.
*I particularly love the taste of olive oil in this dish but any oil works.
Servings Per Recipe: 6
Amount Per Serving = 1.5 cups:
Total Fat: 9.1 g
Cholesterol: 73.3 mg
Sodium: 609.7 mg
Total Carbs: 38.8 g
Dietary Fiber: 6.3 g
Protein: 43.3 g
WW Points+: 10