Peruvian Quinoa and Chicken Skillet Supper
A vibrant, weeknight-friendly skillet supper featuring protein-rich poached chicken and ancient Peruvian quinoa, enhanced with seasonal vegetables like roasted peppers and corn. This dish embraces traditional Peruvian flavors with familiar cooking techniques, making it approachable and wholesome.
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Overview
This colorful Peruvian-inspired skillet supper brings together tender poached chicken with nutrient-dense quinoa and vibrant seasonal veggies, such as roasted bell peppers and fresh corn. Infused with traditional Peruvian flavors like cumin and a touch of smoky paprika, this one-pan meal is both wholesome and satisfying—perfect for a quick weeknight dinner that the whole family will enjoy.
Why you’ll love it
- Balanced nutrition: High-protein chicken paired with fiber-rich quinoa and fresh vegetables makes this a complete and nourishing dish.
- Simple preparation: Poaching the chicken keeps it moist and tender without added fats, while the skillet method allows flavors to develop beautifully.
- Seasonal versatility: Easily swap in vegetables based on seasonal availability or personal preference.
- Approachable Peruvian flavors: Introducing traditional spices in a familiar way gives an exciting yet comforting flavor profile.
Ingredient notes
- Quinoa: Use rinsed tri-color or white quinoa for best texture. Rinsing removes the natural saponins that can taste bitter.
- Chicken: Boneless, skinless chicken breasts or thighs work well for poaching. Thighs yield juicier meat, breasts are leaner.
- Vegetables: Roasted bell peppers and fresh corn add sweetness and color; substitute with zucchini, cherry tomatoes, or green beans as desired.
- Seasonings: Ground cumin, smoked paprika, and fresh herbs like cilantro enhance the dish authentically.
Serving & storage
Serve this skillet supper warm, garnished with fresh cilantro and a wedge of lime if desired. It pairs nicely with a crisp green salad or simple avocado slices.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until steaming. For longer storage, freeze portions for up to 1 month; thaw overnight in the fridge before reheating.
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Chef tips
- Ensure the chicken is cooked to an internal temperature of 75°C (165°F) for safe consumption.
- Rinse quinoa thoroughly to remove any bitter saponins before cooking.
- Use low-sodium broth or water for poaching to control the saltiness of the dish.
- You can roast bell peppers ahead of time by charring them over a gas flame or under a broiler until blackened, then peeling and slicing.
Ingredients
- 200 g (1 cup)tri-color quinoa, rinsed
- 450 g (1 lb)boneless, skinless chicken breasts or thighs
- 1 litre (4 cups)low-sodium chicken broth or water
- 2 mediumbell peppers, roasted and sliced
- 150 g (1 cup)fresh or frozen corn kernels
- 1 mediumonion, finely chopped
- 2 clovesgarlic, minced
- 2 tbspolive oil
- 1 tspground cumin
- 1 tspsmoked paprika
- Salt and freshly ground black pepperto taste
- Handfulfresh cilantro, chopped (for garnish)
- 1lime, cut into wedges (optional)
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Equipment
- large skillet with lid
- medium saucepan
- knife
- cutting board
- measuring cups and spoons
- wooden spoon
Nutrition per serving
- Calories420
- Protein35 g
- Carbs45 g
- Fat9 g
Step-by-step
Step 1
Rinse the quinoa under cold water in a fine-mesh sieve until water runs clear. Drain well.
Step 2
In a medium saucepan, bring the chicken broth or water to a boil. Add the quinoa, reduce heat to low, cover, and simmer gently for 15 minutes or until quinoa is fluffy and liquid absorbed. Remove from heat and let stand, covered, for 5 minutes.
Step 3
While the quinoa cooks, place the chicken breasts or thighs in a large skillet and cover with water or low-sodium chicken broth (about 1 litre). Add a pinch of salt. Bring to a gentle simmer over medium heat, then reduce the heat to low and poach the chicken gently for about 12–15 minutes until cooked through (internal temperature should reach 75°C/165°F).
Remove the chicken from the skillet and let rest. When cool enough to handle, shred or slice into bite-sized pieces.
Step 4
In the same skillet (discard poaching liquid if desired), heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Add minced garlic, ground cumin, and smoked paprika; cook for 1 minute until fragrant.
Step 5
Add the roasted sliced bell peppers, corn kernels, and cooked quinoa to the skillet. Stir to combine and heat through, about 3–4 minutes. Season with salt and pepper to taste.
Step 6
Return the shredded chicken to the skillet and toss gently to warm evenly. Remove from heat.
Step 7
Serve the quinoa and chicken skillet garnished with fresh cilantro and lime wedges if desired.
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