Mexican Braised Chicken and Potato Roja with Spiced Quinoa
This dish transports you to a rustic Mexican kitchen, where the aroma of slow-cooked chicken and earthy spices fills the air. Tender chicken pieces and hearty potato chunks are lovingly braised in a rich, savory sauce, infused with the warmth of cumin, chili powder, and dried oregano. Each spoonful offers a comforting depth of flavor, beautifully complemented by the fluffy, spiced quinoa, which absorbs all the delicious juices. The textural contrast between the succulent chicken, yielding potatoes, and delicate quinoa creates a truly satisfying experience, making this a memorable and crave-worthy culinary journey.
Ingredients
- •1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- •1 tablespoon cooking oil
- •1 large onion, chopped
- •2 medium potatoes, peeled and cut into 1-inch cubes
- •2 cups water
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1 teaspoon ground cumin
- •1 teaspoon chili powder
- •1/2 teaspoon dried oregano
- •1/2 cup quinoa
- •Optional: 1/4 cup fresh chopped onion for garnish
Dietary Info
Instructions
- 1
Pat the chicken pieces dry and season generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 2
Heat cooking oil in a large pot or Dutch oven over medium-high heat. Brown the chicken in batches for 3-4 minutes per side until golden, then remove and set aside.
- 3
Add the chopped onion to the pot and sauté for 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom.
- 4
Return the chicken to the pot. Stir in the potatoes, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, cumin, chili powder, and dried oregano. Pour in 2 cups of water.
- 5
Bring to a simmer, then reduce heat to low, cover, and braise for 45-50 minutes, or until chicken is very tender and potatoes are cooked through.
- 6
While the chicken braises, rinse the quinoa thoroughly under cold water. Combine quinoa with 1 cup of water and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Let stand, covered, for 5 minutes, then fluff with a fork.
- 7
Taste the braised chicken and potatoes, adjusting seasoning if necessary. Serve the braised chicken and potatoes hot, alongside the fluffy spiced quinoa. Garnish with fresh chopped onion if desired for a burst of freshness.
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