On Saturday I am selling my oven and all of the pans that go with it. So tonight, knowing that I have a few veggies and quinoa in my house that need to be eaten up before I leave Korea for ten days. I was also excited to use my Korean jjigae pot again!
I sliced up 2 medium potatoes into small cubes. I threw a cup of quinoa into the pot with the potatoes and about 2 cups of water. I put it on the stove to boil and covered the pot.
I kept my eye on the pot, as I knew for a fact that I didn’t put enough water in for the quinoa. When the quinoa had soaked up most of the water, I added the rest of the ingredients. I added one jar of pablano pepper alfredo sauce, then I filled the jar half way full of water, shook it up and added the water as well. Next I added 2 diced up chicken breasts, 1 diced onion, 1 red bell pepper diced up, and a large handful (maybe two tablespoons) of capers. When this started to thicken, and I checked that the potatoes were just about done, I added one crown of diced up broccoli, and changed the bowl from the ceramic pot to a glass baking dish. I would have just baked it all in the pot, but my tiny convection oven was too small. Once I put the mixture in the dish, I baked it covered with foil for about 20 minutes, just to finish cooking the quinoa and chicken, and then pulled it out and covered the top with a few slices of Colby jack cheese. When the cheese was nice and brown and crusty, I pulled it out and served. It was super easy, really yummy, and it had tons of flavor. You can season to taste after adding the alfredo sauce. We added just a pinch of salt and some freshly ground pepper to the plate, and it really was not bad for such an easy meal. I did not cook anything ahead of time, and it all went raw into one pot