Slow cooker life was MUCH too slow for my life on the moooove! Since then, I have been trying things while both failing & succeeding. This recipe was SUCH a success, I had to share!
Ingredients
1 lb chicken thighs
1 tbsp of oil (I used avocado, but you can also use olive oil)
3 garlic cloves
1 small can pinto beans, drained & rinsed
1/2 cup frozen sweet corn
1 small sweet onion
1 envelope of taco seasoning (I used a brand called Casa Fiesta cuz it had cocoa Powder in it! But make sure it has no preservatives or MSG, unless you're into that sort of thing)
1 can of 10 oz. can of tomatoes with diced chiles (I used Ro-tel fire-roasted because FIRE-ROASTED)
chicken stock (you will add to the tomatoes to make 2 cups total liquid)
1 cup quinoa (I used red quinoa because RED)
Add Ins (after cooking): lowfat sour cream, 2% mexican cheese blend, diced green onions (you can add all, or 2 or 1... IF you only add one topping... do yourself a favor & let it be green onions,ok? ok!)
Seasonings to Taste
salt
pepper (I do NOT recommend it unless you use mild chiles)
cumin
Equipment Needed
electronic pressure cooker
1 knife
2 cutting boards
1 large cooking spoon without slots
What to Do
- Dice the chicken and onions and set aside.
- Put oil in pressure cooker & set to saute.
- Pour tomatoes into measuring cup & add enough chicken stock to make 2 cups.
- Add chicken & onions to pot. Add salt & cumin to taste.
- Stir & cook until chicken is no longer pink.
- Add garlic and stir and cook 1 minute.
- Stir in quinoa, pintos, corn and tomato & stock mixture.
- Place lid on the pressure cooker and lock.
- Set on manual for 5 minutes.
- Let the pressure release naturally to ensure the quinoa is cooked thoroughly.
- Spoon into bowls, add any of the above toppings.
- EAT IT!
