Mexican Chicken & Quinoa

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


  1. Preheat oven to moderate, 180°C.
  2. In a heavy-based flameproof casserole dish, heat oil on high. Brown chicken in two batches, 3-4 mins. Remove from pan.
  3. In same pan, saute onion and capsicum 3-4 mins until tender. Stir in seasoning (2 tsps each ground cumin, ground coriander, paprika, oregano with 1/4 tsp each garlic powder, Mexican chilli powder) and cook 1 min.
  4. Return chicken to pan with stock, tomato, zucchini, quinoa, and corn. Bring to simmer on low. Cover tightly with foil.
  5. Bake 20 mins, until quinoa is tender and almost all liquid has been absorbed.

TIP: You can opt to use rice or pasta instead of quinoa.

Find this Emborg cheddar cheese at your nearest Cold Storage outlet!

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