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Mexican-Style Pollo with Quinoa

My H-E-B Texas Life Magazine



Quick and easy


Prep Time:

15 minutes

Cook Time:

25 minutes


6 servings


3  ea. bone-in  H-E-B All Natural Chicken Legs & Thighs

•  salt & pepper

3  Tbsp.  canola oil

1  c.  Central Market Organics Quinoa

1/2  red onion, cut into 8 wedges

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

1  c.  cilantro leaves

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

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

1/2  tsp.  Hill Country Fare Ground Cumin


Season 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.

Using 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
My H-E-B Texas Life Magazine

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