The perfect dish for entertaining guests. Or to use up any type of chicken you have in your freezer.
Despite the long instructions (which includes random tidbits), this dish is reasonably quick and serves a lot of people for very little cost. (We fed 25 people with a double batch!)
Plus it tastes super good and is easy to make!
Here is what you’ll need to make this dish:
The night before, put 1 cup or so of your dried beans into a medium saucepot full of water, at least two inches over the beans. Let sit overnight. (Read about why you should soak your grains here.)
If you didn’t do this the night before, you can just bring the water to a boil and let sit for one hour or longer before cooking.
Here is my YouTube video again where we made a chicken pot pie… but first thing in the morning, take any package of chicken and place it in a crock pot with about 1-2 cups of water. Cover and turn on low. If you’d like to speed things up to start, use the high setting for a hour or so, but don’t leave it on high all day.
Slow cooking chicken really brings out the flavors and it works great in a dish like this. However, this would work just fine with some breasts cooked in a pan and chopped up.
This can be done a day or perhaps two ahead of time
Drain the water from your soaking beans and refill with at least 4 inches of water on top, cover and bring to a simmer for about an hour or so. Check with a fork to see when they are tender enough to be eaten without further cooking, then drain and set aside.
Slow simmers work best here, a hard boil will break apart the beans and make a mess. If you’re using a can, then just open the can when you mix everything together later.
Heat the 3 cups of broth in a sauce pan until it begins to boil, add your 1 ½ cup of quinoa – no need to rinse if you are using sprouted quinoa. Cover and reduce to a slow simmer for 15 – 18 min until done.
If you haven’t already, shred your chicken off the bone and set aside… it works best to pull the pieces out of the crock pot onto a cutting board so they can cool first! Then put all of the bones back into the crock pot with the original juices, add water until all the bones are covered and turn the crock pot back on low to simmer overnight and make some more broth. You can add veggies if you’d like or just salt works too.
It is ready to serve or keep in the fridge for later good eats, I usually add extra salt, but I do that to pretty much everything.
Add in toasted almonds or other tree nuts, grapes are good too!
Cumin is really good… but it usually is terrible. Allow me to explain.
That ground cumin you get in the store is WAY past it’s shelf life by the time you buy it. Take the time to buy whole cumin and then toast it in a dry pan over medium heat. Then store the whole seed for up to a few weeks… grinding it yourself in a pestle and mortar right before use. Trust us, this is worth the effort!
A big plus is that the dish uses quinoa, which is a grain allowed by nearly every diet and is super good for us, especially if compared to other grains. Here are some quick benefits of sprouted quinoa: