One-Pot Chicken And Vegetable Stew - cooking recipe

Ingredients

2 tablespoons olive oil
2 -3 lbs bone-in chicken thighs (or boneless chicken thighs)
1 medium onion, chopped
2 large carrots, chopped
1 teaspoon chopped garlic
1 tablespoon chili powder
1/2 cup quinoa (or white rice)
1 (15 ounce) can chicken broth
1 (28 ounce) can crushed tomatoes
1 large white potato, peeled and chopped
1 (6 ounce) bag Baby Spinach

Preparation

In a big stock pot, heat the oil over med-high heat; add in the chicken and brown it for about 2 minutes per side.
Add in the onion, carrots, garlic, and chili powder; cook the mixture for about 5 minutes more, until the vegetables soften slightly.
In a strainer, rinse the quinoa thoroughly with cold water.
Add in the chicken broth, tomatoes, potatoes, and quinoa; bring the liquid to a boil, decrease the heat, and simmer the stew for 30-40 minutes.
Just before serving, stir in the spinach and let it wilt for about 2 minutes; check seasoning and add salt and pepper to taste.