Peruvian Chicken Ragout

• 1# skinless, boneless chicken thighs, cut into 1" cubes
• 2 tbs. flour
• 1 tsp. chili powder
• 1 med. onion, chopped
• 1 clove garlic, minced
• 1 tbs. olive oil
• 1 28 oz. can diced tomatoes
• 1 cup chicken broth
• 1 med. potato, peeled and diced
• 1 cup frozen whole kernel corn
• 1/2 cup quinoa
• 2 cups packed fresh spinach leaves,
• coarsely chopped
• 2 tbs. lemon juice
• finely shredded lemon peel for garnish

1. Place chicken thru pepper in plastic bag and shake to coat.
2. In dutch oven cook chicken, onion and garlic in oil until browned. Add undrained tomatoes thru quinoa. Simmer, covered 15 min until tender.
3. Stir in spinach and lemon juice and cook just until spinach is wilted. Garnish each serving with lemon peel.

skinless, flour, chili powder, onion, clove garlic, olive oil, tomatoes, chicken broth, potato, kernel corn, quinoa, fresh spinach leaves, lemon juice, lemon peel

Taken from www.epicurious.com/recipes/member/views/peruvian-chicken-ragout-52418301 (may not work)