Directions:
- Bring broth to a simmer in a large, heavy-bottomed pot over medium-high heat. Add chicken and lower heat to a simmer. Cook chicken, covered, 15 to 20 minutes, or until cooked through; transfer to a plate. Pour broth into a large bowl and set aside. Wipe out pot.
- Add oil, onion, and salt to pot and cook over medium heat until onion softens and is starting to brown, about 10 minutes.
- Stir in cumin, coriander, oregano, and garlic; cook 2 minutes. Add ancho chile powder, cayenne, chopped tomatoes, reserved broth, orange zest, and quinoa. Reduce heat and simmer, covered, until a white ring appears around each quinoa seed, 10 to 15 minutes. Meanwhile, shred chicken.
- Add shredded chicken, chickpeas, and olives and heat through.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4032.53 Kcal (16883 kJ) | ||
| Calories from fat | 1504.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 167.21g | 257% | |
|---|---|---|---|
| Cholesterol | 258.61mg | 86% | |
| Sodium | 13600.8mg | 567% | |
| Potassium | 3208.09mg | 68% | |
| Total Carbs | 524.29g | 175% | |
| Sugars | 290.75g | 1163% | |
| Dietary Fiber | 40.95g | 164% | |
| Protein | 73g | 146% | |
| Vitamin C | 55mg | 92% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 11.5mg | 64% | |
| Calcium | 574.5mg | 57% | |
| Amount Per 100 g | |||
| Calories | 149.12 Kcal (624 kJ) | ||
| Calories from fat | 55.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.18g | 257% | |
|---|---|---|---|
| Cholesterol | 9.56mg | 86% | |
| Sodium | 502.96mg | 567% | |
| Potassium | 118.64mg | 68% | |
| Total Carbs | 19.39g | 175% | |
| Sugars | 10.75g | 1163% | |
| Dietary Fiber | 1.51g | 164% | |
| Protein | 2.7g | 146% | |
| Vitamin C | 2mg | 92% | |
| Iron | 0.4mg | 64% | |
| Calcium | 21.2mg | 57% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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