Sa'idah Jaffar | July 7, 2017
PREP 15 Mins COOK 40 Mins MAKES 4-6
1 tbsp olive oil
1kg chicken thigh fillets, quartered
1 red onion, finely chopped
1 red capsicum, seeded, thinly sliced
2 tbsps taco seasoning
1 1/2 cups chicken stock
400g can diced tomatoes
1 zucchini, roughly chopped
3/4 cup quinoa, rinsed
3/4 cup frozen corn kernels
1/2 cup Emborg cheddar cheese, shredded (Available at all Cold Storage outlets)
Coriander leaves, plain corn chips, to serve
TIP: You can opt to use rice or pasta instead of quinoa.
Find this Emborg cheddar cheese at your nearest Cold Storage outlet!