Peruvian Chicken Ragout

• 1 lb chicken thigh, boneless and skinless, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 1 teaspoon chili powder
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 tablespoon cooking oil
• 1 (28 ounce) can diced tomatoes
• 1 (14 ounce) can chicken broth
• 1 medium potato, peeled and diced
• 1 cup frozen whole kernel corn
• 12 cup quinoa
• 2 cups fresh spinach leaves, packed tightly
• 2 tablespoons lemon juice
• lemon peel, finely shredded (set aside)

1. Place flour, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a plastic bag.
2. Mix well.
3. Add chicken.
4. Seal and shake to coat.
5. In a 4- to 6-quart Dutch oven cook chicken mixture, onion, and garlic in hot oil over medium heat until browned.
6. Add undrained tomatoes, broth, potato, corn, and quinoa.
7. Bring to boil; reduce heat.
8. Simmer, covered, 15 to 20 minutes or until potatoes and quinoa are tender.
9. Stir in spinach and lemon juice and cook just until spinach is wilted.
10. Garnish each serving with shredded lemon peel.

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

Taken from www.food.com/recipe/peruvian-chicken-ragout-456680 (may not work)