HOTLINE: Monday, June 24

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Luci's Healthy Marketplace
Address: 1590 E. Bethany Home Road, Phoenix
Phone: 602-773-1339

Arroz con Pollo the Inca Way
by Luci Schnitzer

1 whole Chicken cut up or 8 thighs
2 cups Inca Quinoa or brown rice
3 ½ cups Vegetable or Chicken Broth
3 Carrots Coined
3 Celery ¼ in cut
3 Bell Peppers ¼ in cut (Melody)
1 Onion diced
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 and mix. Keep in mind that
the quinoa will take on the taste of your broth, so taste to see if it needs
additional seasoning. 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.