23. Chicken, Raisin and Vegetable Quinoa Stew

23 - Chicken and Vegetable QuinoaHealthy and filling winter stew that has it all

Prep to plate time: 1 hr 30 min
Servings: 4-6


  • 1 lbs Chicken Thighs (skinless, bone in)
  • 1 Onion
  • 2 medium Carrots
  • 3 stalks Celery
  • 3 cloves Garlic
  • 3/4 cup Quinoa, rinsed and drained 
  • 1 bunch Kale
  • 1 can White Kidney Beans (15 oz), drained and rinsed 
  • 1 can Diced Tomatoes (15 oz)
  • 1 Tbsp Tomato Paste
  • 4 cups Chicken Broth
  • 1/4 cup Raisins
  • 2 Tbsp fresh Parsley
  • 2 Tbsp fresh Basil
  • 1/2 tsp Thyme 
  • 1/2 tsp Oregano 
  • Olive Oil
  • Pepper


  1. PREP: Peel and dice the carrots and onion. Slice the celery into thin pieces. Mince the garlic
  2. PREP: Wash the kale then remove the rib and tear into small pieces
  3. PREP: Rinse and drain the quinoa and kidney beans
  4. In a large stockpot or Dutch oven, heat 1 Tbsp of olive oil on medium-high
  5. Add the chicken and season with pepper. Cook until browned on each side. About 6 min. Remove from pot and place in a covered bowl
  6. Reduce the pot to medium and add an additional 1 Tbsp of olive oil. Add the onion, carrots and celery and stir until evenly mixed
  7. Cook vegetables until soft. About 6 min. Stir in the garlic, thyme, oregano and tomato paste. Cook and continue mixing for 1 min
  8. Mix in the diced tomatoes with their juice, chicken broth and quinoa
  9. Place the chicken thighs back in the pot along with any drippings and nestle below the liquid
  10. Bring pot to a boil then reduce to a simmer and cover
  11. Continue cooking until chicken is well done and quinoa is tender. About 20 min
  12. Keep the heat on low and remove chicken from the pot and let cool for 5 min. Using 2 forks, separate the chicken from the bone and roughly shred
  13. Place the chicken back in the pot along with the kale, kidney beans, raisins and parsley. Stir to combine and to wilt the kale
  14. PLATE: Spoon into individual bowls and top with fresh basil

Inspired by: Pink Parsley

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