Efo Riro with Chicken and Quinoa
Nigerian-inspired Efo Riro with tender chicken and fluffy quinoa blends leafy spinach (or kale) with tomato, peppers, and palm oil for a vibrant, protein-forward lunch or dinner. The dish balances greens, lean protein, and a wholesome grain, finished with a bright acid twist for depth.
- Prep Time: 15 min
- Cook Time: 40 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 boneless skinless chicken thighs (about 1.5 lb total)
- ½ cup quinoa, rinsed
- 1 tablespoons palm oil or light olive oil
- ½ medium onion, finely chopped
- ½ red bell pepper, diced
- 1 cups chopped spinach or 3 cups chopped kale (stems removed)
- 1 large tomatoes, diced (or 1 cup crushed tomatoes)
- 1 scotch bonnet or habanero peppers, whole (optional, for heat)
- 1 cloves garlic, minced
- ½ teaspoon grated ginger (optional)
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ 1/2 teaspoon curry powder (optional for depth)
- ½ cup chicken or vegetable stock
- ½ 1/4 cup tomato paste
- ½ Salt and black pepper to taste
- ½ tablespoon lemon juice (for finish)
Instructions
- Season chicken with salt, pepper, and 1/2 tsp paprika; brown in 1 tbsp palm oil 4–5 minutes per side; set aside.
- Rinse quinoa; simmer in 2 cups water for 12–15 minutes until fluffy; fluff and keep warm.
- In a large pot, heat remaining oil; sauté onion, garlic, and ginger until translucent, 3–4 minutes.
- Add bell pepper, tomatoes, tomato paste, and spices; cook 5–7 minutes until thick and fragrant.
- Stir in greens and stock; simmer until greens wilt and flavors meld, 8–10 minutes.
- Return chicken to pot; simmer 8–10 minutes until cooked through; adjust salt and pepper.
- Finish with lemon juice; serve with quinoa on the side for a complete plate.
Chef’s Pro Tips
- Brown the chicken well for deeper flavor.
- Add a splash of lime juice at the end for brightness.
Serving Suggestions
Pair with extra quinoa or plantain slices and a simple cucumber tomato salad for balance.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 34 |
| carbs | 48 |
| fat | 18 |
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