Chicken, Quinoa, and Green-Olive Stew

Ingredients

• 0.5 teaspoon ancho chile powder 
• 0.5 teaspoon cayenne 
• 1 cup chickpeas canned rinsed cooked (garbanzos)
• 1 cup fire-roasted tomatoes diced canned ripe chopped ( 2 large)
• 3  garlic cloves minced
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 4 cups chicken broth reduced-sodium
• 2 tablespoons olive oil extra-virgin
• 2 teaspoons orange zest 
• 1 teaspoon oregano dried (preferably Mexican)
• 1 cup pimiento-stuffed olives green
• 0.5 cup quinoa 
• 0.5 teaspoon salt 
• 1 large onion white finely chopped
• 2 pounds boned 

Equipment

• bowl
• pot

Directions

1. Bring broth to a simmer in a large, heavy-bottomed pot over medium-high heat.
2. Add chicken and lower heat to a simmer. Cook chicken, covered, 15 to 20 minutes, or until cooked through; transfer to a plate.
3. Pour broth into a large bowl and set aside. Wipe out pot.
4. Add oil, onion, and salt to pot and cook over medium heat until onion softens and is starting to brown, about 10 minutes.
5. Stir in cumin, coriander, oregano, and garlic; cook 2 minutes.
6. 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.
7. Add shredded chicken, chickpeas, and olives and heat through.