Dinner

Peruvian Chicken Ragout is for Dinner.

Peruvian Chicken Ragout takes 15 minutes to prepare.

Peruvian Chicken Ragout takes 25 minutes to cook.

Peruvian Chicken Ragout makes 6 servings.

The ingredients for Peruvian Chicken Ragout are:

1# skinless, bonesll chicken thighs, cut into 1-inch pices
2 T all-purpose flour
1 t chili powder
1 medium onion
1 clove minced garlic
1 T cooking oil
1 28oz can diced tomatoes
1 14oz can chicken broth
1 med potato, peeled and diced
1 cup frozen corn kernals
1/2 cup quinoa
2 cups packed spincah leaves
finely shredded lemon peel (set aside)
2 T lemon juice

Here is how you make Peruvian Chicken Ragout:

1. Place chicken, flour, chili powder, 1/2 t salt and 1/2 t ground black pepper in a plastic bag. Seal and shake to coat.2. In a 2-6 quart dutch oven, cook chicken minture, oniion and garlic in hot oil over med heat until browned. Add undrained tomoatoes, broth, potato, corn and quinoa. Bring to boiling, reduce heat. Simmer, cover 15 to 20 minutes or until potatoes and quinoa are tender.3. Stir in spinahc and lemon juice. Cook until spinahc is wilted. Garnish each serving with shredded lemon peel.Number of Servings: 6Recipe submitted by SparkPeople user KELEIGH115.

The nutritional information for Peruvian Chicken Ragout is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 174.5

• Total Fat: 4.8 g
• Cholesterol: 7.1 mg
• Sodium: 395.6 mg
• Total Carbs: 37.6 g
• Dietary Fiber: 5.0 g
• Protein: 8.0 g

The dietary needs meet for Peruvian Chicken Ragout is Gluten Free