YIELD: 4-6 servings | TIME: 30 minutes | ACTIVE TIME: 10 minutes
Yucatán Spiced Quinoa Con Pollo

Yucatán Spiced Quinoa Con Pollo


  • ½ cup This Little Goat went to Yucatán, divided
  • 1 lb boneless skinless chicken thighs
  • 2 tbsp neutral oil
  • 2 large tomato, diced
  • 1 small red onion, diced
  • 1 bell pepper, deseeded and diced
  • 1 poblano pepper, deseeded and diced
  • ½ bunch cilantro, stems and leaves separated and chopped
  • 2 cups chicken broth
  • 1 cup quinoa, rinsed and drained



  1. Cut chicken int to 1 inch cubes and marinated in ¼ cup of This Little Goat went to Yucatán.
  2. Brown marinated chicken in a heavy bottomed pot and set aside.
  3. In the same pot add neutral oil and brown onions and peppers, once nicely browned add in diced tomato, chopped cilantro stems, and ¼ cup of This Little Goat went to Yucatán.
  4. After tomatoes have cooked down, pour in quinoa and chicken broth.
  5. Bring pot to a boil, add in browned chicken and reduce to a simmer and place lid on pot, allowing to simmer for 20 minutes.
  6. Once quinoa has fully cooked, fluff and mix in cilantro leaves and enjoy!

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