2 lb. (about 6) boneless, skinless chicken thighs
1-2 tsp of Sportsmans Chili Mix
1 tbsp. extra-virgin olive oil
1 small yellow onion, chopped
1 poblano pepper, seeded and chopped
3 cloves garlic, minced
1 tbsp. tomato paste
1 c. low-sodium chicken broth
1 (14-oz.) can fire-roasted diced tomatoes
1 (14-oz.) can black beans, drained and rinsed
1 c. frozen corn, thawed
1 c. dry quinoa
1/4 tsp. cayenne pepper
Juice of 1 lime
1/4 c. freshly chopped cilantro
1 avocado, sliced, for serving
Sour cream, for serving
Lime wedges, for serving
Season chicken thighs all over with Sportsman's Chili Mix
In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden, about 4 minutes per side. Remove chicken from skillet and place on a plate.
Reduce heat to medium and add onion and poblano pepper. Cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat veggies.
Pour in broth and scrape up any bits from the bottom of pan. Add tomatoes, beans, corn, and quinoa. Stir in 1-2 tsp of Sportsmans Chili Mix. Return chicken thighs to skillet. Bring mixture to a boil, then reduce heat and cook, covered, 20 minutes. Remove lid and continue cooking, uncovered, until quinoa is tender and chicken is cooked through, about 15 more minutes.
Stir in cilantro and lime juice
Serve it up and dig in!