– 1 lb boneless, skinless chicken thighs, diced – 2 tablespoons olive oil – 1 red onion, finely chopped – 2 garlic cloves, minced – 1 teaspoon ground cumin – 1 teaspoon paprika – 1 teaspoon ground coriander – 1 cup quinoa, rinsed – 2 cups chicken broth – 1 cup frozen corn kernels – 1 cup cherry tomatoes, halved – Fresh cilantro for garnish – Salt and pepper to taste – Lime wedges for serving
1. In a large skillet, heat olive oil over medium heat. Add diced chicken thighs and cook until browned on all sides. Remove the chicken and set it aside. 2. In the same skillet, add chopped red onion and minced garlic. Sauté until softened.
3. Stir in ground cumin, paprika, and ground coriander, cooking for an additional minute. 4. Add rinsed quinoa to the skillet, stirring to coat it with the spices. 5. Pour in chicken broth and bring the mixture to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked.
6. Return the cooked chicken to the skillet. Add frozen corn kernels and halved cherry tomatoes. Cook until the chicken is heated through. 7. Season the dish with salt and pepper to taste. Garnish with fresh cilantro. 8. Serve the ACL Peru-inspired dish with lime wedges on the side.