Quinoa Con Pollo

Note: I was sent a Flying Fish Can Variety Pack in order to write this post. Opinions are mine alone.

There are some recipes that almost instantly become a go-to comfort food. One of those recipes for me is arroz con pollo. It has a ton of flavor, an assortment of different vegetables, and is wonderfully filling. Plus, it can be made ahead of time and reheated. What more could you ask for?

My husband has recently taken a liking to quinoa, so I thought making a quinoa version of arroz con pollo, or Quinoa con Pollo, would be an awesome spin. Flying Fish’s Can Variety Pack features five different beers including their OnShore Lager. One sip, and I knew it would be the perfect ingredient in (and accompaniment to) my quinoa spin!

If you follow me on Instagram, you have probably seen a couple of posts / stories about the variety pack. The outdoor themed variety pack truly has something for everyone, including two IPAs (Hopfish and Outside IPA), a Pale Ale (XPA), a Session Sour (Salt and Sea), and a Lager (Onshore Lager). The Hopfish is awesome with spicy food, and the outside IPA has been my go-to when I’m relaxing in my hammock, or hanging out with friends on my roof deck. The XPA is Flying Fish’s original beer, and continues to be a staple for a reason; it goes great with everything! The Salt and Sea was the perfect complement to our friend’s crab feast and barbecue. And the Onshore Lager has a crisp, clean finish making it perfect for both cooking with and drinking.

So let me show off that lager!

Ingredients:

• 2 tablespoons unsalted butter (or olive oil to make dairy free)
• 6 boneless skinless chicken thighs (about 2 lbs)
•  1 medium onion, chopped
• 6 garlic cloves, minced
• 2 bell peppers, sliced
•  2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 1 teaspoon sweet paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 2 1/2 cups chicken broth
• 1 (12 oz) can lager (I used Flying Fish Onshore Lager)
• 3 tablespoons Worcestershire sauce (omit to make gluten free)
• 2 cups dried quinoa
• 1 cup frozen peas
• 10 oz frozen cut green beans
• 1 cup ketchup
• Black olives, to taste

Add 2 tablespoons unsalted butter to a large pot over medium-high heat. When melted, add half of the chicken thighs. Cook for 3-4 minutes until browned, flip and cook for an additional 3-4 minutes. Remove the chicken, brown the remaining chicken, and set aside.

In the same pot, add the chopped onion, garlic, and sliced bell peppers. Cook, stirring occasionally, for 5 minutes.

While waiting for the onions, garlic, and peppers to cook, combine the onion powder, garlic powder, oregano, parsley, paprika, turmeric, and cumin in a small bowl.

After 5 minutes, add in the reserved chicken, 2 1/2 cups chicken broth, 1 can of Flying Fish On Shore Lager, the spice mixture, and 3 tablespoons Worcestershire sauce.

Bring to a boil and then reduce to medium-low. Cover and simmer for 20 minutes.

After 20 minutes, remove the chicken and set aside to cool. Add 2 cups quinoa, peas, green beans, and ketchup to the pot, stirring to combine.

Bring to a boil and cook for 10 minutes. Cover, reduce the heat to low, and cook for 20 minutes. While waiting for the quinoa to cook, shred your reserved chicken with two forks.

After 20 minutes, stir back in the reserved chicken, spoon into bowls and top with the olives. Serve with Flying Fish Onshore Lager, if desired.

This recipe takes a bit over an hour to make, and is well worth it! The quinoa soaks up all of the flavor of the lager and spices and fills you up without feeling too heavy.

The Onshore Lager’s slight citrus flavor from the hops, plus the balance of the malts makes it a great complement to the quinoa con pollo.

This recipe can be made up to five days in advance and reheated when ready to eat.

Print

Yum

Quinoa Con Pollo

Total Time: 1 hour, 15 minutes

Yield: 6 servings

Ingredients

• 2 tablespoons unsalted butter (or olive oil to make dairy free)
• 6 boneless skinless chicken thighs (about 2 lbs)
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 2 bell peppers, sliced
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 1 teaspoon sweet paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 2 1/2 cups chicken broth
• 1 (12 oz) can lager (I used Flying Fish Onshore Lager)
• 3 tablespoons Worcestershire sauce (omit to make gluten free)
• 2 cups dried quinoa
• 1 cup frozen peas
• 10 oz frozen cut green beans
• 1 cup ketchup
• Black olives, to taste

Instructions

1. Add 2 tablespoons unsalted butter to a large pot over medium-high heat. When melted, add half of the chicken thighs. Cook for 3-4 minutes until browned, flip and cook for an additional 3-4 minutes. Remove the chicken, brown the remaining chicken, and set aside.
2. In the same pot, add the chopped onion, garlic, and sliced bell peppers. Cook, stirring occasionally, for 5 minutes.
3. While waiting for the onions, garlic, and peppers to cook, combine the onion powder, garlic powder, oregano, parsley, paprika, turmeric, and cumin in a small bowl.
4. After 5 minutes, add in the reserved chicken, 2 1/2 cups chicken broth, 1 can of Flying Fish Onshore Lager, the spice mixture, and 3 tablespoons Worcestershire sauce.
5. Bring to a boil and then reduce to medium-low. Cover and simmer for 20 minutes.
6. After 20 minutes, remove the chicken and set aside to cool. Add 2 cups quinoa, peas, green beans, and ketchup to the pot, stirring to combine.
7. Bring to a boil and cook for 10 minutes. Cover, reduce the heat to low, and cook for 20 minutes. While waiting for the quinoa to cook, shred your reserved chicken with two forks.
8. After 20 minutes, stir back in the reserved chicken, spoon into bowls and top with the olives. Serve with Flying Fish Onshore Lager, if desired.

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