Stovetop Chicken with Quinoa

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     Here is another recipe that adds merit to the old saying, " Necessity is the mother of invention!"  
     I had purchased a produce box from my local produce guys.  There was a small package of quinoa inside.  I had never cooked quinoa except in packaged rice and quinoa mixes and the jury was out on how I liked it.  I know that it is a super food, very good for you.  So, I decided to see what I could do with it.  
      Of course, I searched the web to find out how to cook the quinoa in the best possible way.  I found the answer on Cookie and Kate! I was so pleased with the results when I followed their advice!  Before that, I had no idea that:  #1 Quinoa has to be rinsed or it will be bitter. #2  Quinoa should pop open into little tiny spirals! Look at my bamboo stirrer! 

     The results were spectacular, so if you want to try quinoa the way it is supposed to be cooked, go to their site! 

    To go with the quinoa, I decided to use boneless, skinless chicken thighs that I had.  I've read recently that chicken thighs are more healthy than the breasts!  I don't know if that is true, but I do like the serving size of the thigh and my husband like dark meat best.  
      I didn't want to do an oven baked chicken because of the summer heat, so I decided to try something on top of the stove.  I was so pleased that it came together so quickly!  I used the Crog Salt that I made and told you about on this post.  If you haven't made our own yet, I listed the ingredients separately in the recipe.  I also added thyme.  The tomato-chicken bullion is widely available in grocery stores.  My friend Neomi turned me on to it and now I use it in recipes frequently.    Here are a few tips to easily make this recipe: 

• Use 2 skillets to fit in all of the chicken, plus it makes it easier to get the sauce done in the end.  
• Be sure to cook your chicken without turning it for 5 to 6 minutes on a side.  When it is crisply cooked, it will release from the skillet easier.  I used cast iron for this recipe. 
• Simmer the sauce for a couple of minutes before add the chicken back into it.  Then add the chicken and let simmer a couple of minutes more. 

     It is as easy as that!  Spoon some of the sauce over the chicken and quinoa to serve!  My husband loved it and so did I!  I could hardly wait to tell you about it.  Here is the recipe, enjoy! 

Stovetop Chicken With Quinoa

Find the CROG salt recipe on this post.

Another favorite chicken meal!