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Ingredients

• Servings: 4
• Marinade:
• 2 large garlic cloves
• 1 tbsp white vinegar
• 1 tbsp dried oregano, crumbled
• 4 chicken breasts, boneless skinless, halved crosswise
• For Quinoa:
• 1 Sausage, skin discarded and cut in 1/4 inch slices
• (Use Chorizo, or Italian Sausage if you have problems getting the Chorizo)
• 2 tsp olive oil
• 1 medium onion, chopped
• 1/2 bell pepper, chopped
• 2 large garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp paprika
• 1 bay leaf
• 1 can diced tomatoes, drained (keep sauce)
• 6 oz beer (not dark)
• 3/4 cup low sodium or homemade chicken broth
• 1 cup Quinoa (rinsed)
• 1/4 cup pimiento
• OR
• 1/2 roasted red pepper, cut in strips

Description

This Recipe Is Adapted From A Gourmet Magazine Recipe For Arroz Con Pollo

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