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–+ servings
A foolproof recipe for weeknight dinners or to bring for a meal train, this amaranth and tomatillo chicken bake is loaded with protein, vitamins, and flavor.
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South of the Border Amaranth and Tomatillo Chicken Bake

All the flavors of Central America bundled into one healthy paleo bake: a foolproof recipe for weeknight dinners or to bring to a friend with meal train. 
Course Main Course
Cuisine dairy free, gluten free, healthy, latin-asian, Mexican, paleo, refined sugar free, soy free, whole30
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 people
Author Alicia Pope

Ingredients

Ingredients:

  • 1/2 cup amaranth uncooked
  • 1.5 cups black beans soaked and sprouted
  • 1/4 red onion
  • 1 rib celery
  • 1 poblano
  • 1 Anaheim pepper
  • 1 Serrano
  • 2 medium tomatoes
  • 15 tomatillos
  • 1.5 cups chicken stock
  • 1 lb chicken thighs about 5-6 depending on size
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tbsp paleo chili dry rub or use use equal parts cayenne and paprika if you don;t have a dry rub

Instructions

Directions:

  • Spread dry amaranth evenly on the bottom of a 9x13 pan
  • Spread beans evenly over amaranth
  • Dice onion, peppers, and celery and spread evenly over amaranth and beans
  • Coarsely dice tomato and tomatillos and spread evenly on top of peppers,
  • Pour chicken broth evenly over the top of the mixture.
  • Add chicken to top. Arrange so the chicken all sits evenly. With larger thighs you may only fit 5. With smaller thighs, you can fit 6.
  • Season with salt, pepper, and dry rub, sprinkling spices evenly over the top
  • Bake at 350 for 35-45 minutes, or until amaranth and chicken are golden
  • Remove from oven and let sit for 10 minutes
  • Serve and enjoy!