Arroz con Pollo the Inca Way

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By Catherine Holland By Catherine Holland

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-inch cut
3 Bell Peppers, ¼-inch cut (medley)
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 flavor 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.