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!
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.