Ooey, gooey melted cheese tops this smothered chicken and quinoa skillet, inspired by pollo fundido.
We’re currently halfway through the Tabasco Challenge, and I hope everyone is enjoying these recipes as much as I am.
I was determined to not end up with five recipes that more or less tasted the same; having such a limited list of ingredients to work with really forced me to play with different grains and greens in order to come up with unique flavors. I’m pretty impressed with how everything came out.
Although this smothered chicken and quinoa skillet follows as similar format (chicken+whole grain+tomato+Tabasco) to the chicken and faro that I posted the other day, the two dishes taste completely different. Where the farro recipe has a rustic Italian feel, this cheesy chicken dish is full-on Mexican. I actually based it loosely on my recipe for pollo fundido, adding quinoa to bulk it up and make it seem like more of a complete meal. While you could certainly scoop this up with tortilla chips, it absolutely isn’t necessary.
Like the other recipes I’ve posted so far, it’s also really easy – perfect for a weeknight after work (even a Monday!)
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 small yellow onion, diced
- 1 can black beans, drained
- 12 ounces chopped tomatoes in puree
- 1 cup water
- 1 tablespoon Tabasco® original red sauce
- 1 cup uncooked quinoa
- 6 ounces sharp cheddar, shredded
- Optional: Scallions for garnish
- Heat the oil in a large, seep sided skillet set over medium-high heat. Add the chicken and cook, stirring occasionally, until browned – 7-8 minutes. Add the onion and cook until just softened – 4-5 minutes. Pour in the beans, tomatoes, water and Tabasco; bring to a boil. Stir in the quinoa; cook 15 minutes or until quinoa is cooked and most of the liquid has evaporated (it should look thick and saucy).
- Spread an even layer of cheddar cheese over the top of the skillet. Melt cheese under the broiler for 5-8 minutes or until bubbly and beginning to brown. Garnish with scallions, if desired.
- Serve immediately.
Disclosure: I was paid to develop this recipe as part of the Tabasco 10-Ingredient Challenge.