Mexican-Style Pollo with Quinoa

Prep Time:
15 minutes
Cook Time:
25 minutes
6 servings

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3ea. bone-inH-E-B All Natural Chicken Legs & Thighs,

•salt & pepper,

3Tbsp.canola oil,

1c.Central Market Organics Quinoa,

1/2red onion, cut into 8 wedges,

1c.H-E-B Champagne Tomatoes, halved,

1c.cilantro leaves,

3H-E-B Ready, Fresh, Go! Garlic Cloves, chopped,

1 1/4c.H-E-B Chicken Broth, regular or low sodium,

1/2tsp.Hill Country Fare Ground Cumin,


1Season chicken with salt and pepper and toss in canola oil; set aside on a plate. Heat a large heavy-bottom skillet on high 3 minutes. Brown three chicken pieces in hot skillet 3 minutes on each side. Set aside. Brown remaining three chicken pieces.

2Using the same skillet, drain oil except 1 tablespoon. Reduce heat to medium, add quinoa and onion wedges. Stir-fry 3 minutes. Add tomatoes, cilantro, garlic, chicken broth, and cumin. Stir. Arrange chicken over quinoa mixture, bring to a boil over high heat. Reduce heat to low, cover. Cook 15 minutes. Serve.

Nutritional Information

Serving size: 1, Calories: 270, Total Fat: 14g, Saturated Fat: 2g, Cholesterol: 50mg, Sodium: 250mg, Carbohydrates: 20g, Dietary Fiber: 3g, Sugar: 3g, Protein: 18g

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