This recipe comes from Elle’s Brazilian friend–can be served with white rice mixed in if you are feeling like having a Paleo-ISH night.
16 can diced tomatoes
1 can corn
1 can of water
Parsley, onions, and garlic to taste
Extra virgin olive oil
1 lb shredded chicken 1 can Nestle Media Crema Table Cream
1 cup quinoa 2-3 tsp ketchup
1 tsp mustard
Season chicken in EVOO, garlic, onions, and parsley. Add water, corn, tomatoes, ketchup, and mustard. Stir and cook until it boils.
Add in chicken and quinoa; turn off and add cream.