CHICKEN AND QUINOA PAELLA
Traditional paella is made with rice. This recipe replaces the rice with quinoa, which is very good at absorbing the flavor of whatever it cooks in. This recipe simplifies cooking paella by foregoing the paella pan and using a common baking pan, the perfect size for parties and potlucks. Garnish with lemon wedges.
Provided by Oliver P Villaescusa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring chicken stock and bay leaves to a boil in a large saucepan. Reduce heat and simmer while preparing the other ingredients. Taste stock; it should taste a little over-salted. Season with 1 to 2 teaspoons salt and 1 teaspoon black pepper as needed.
- Season chicken with salt and pepper.
- Squeeze out seeds from each tomato half over a sieve and into a bowl. Reserve the juice and discard the seeds. Grate the cut sides of the tomatoes over a bowl through the large holes of a box grater. Discard the skin. Combine the tomato juice and the grated pulp.
- Heat a large skillet over medium-high heat for 2 to 3 minutes and coat with 1 tablespoon olive oil. Add chicken in batches, in a single layer with space between pieces. Saute until meat is mostly opaque, about 4 minutes; it will continue cooking in the oven. Place chicken in a 9x13-inch baking pan. Repeat with the remaining chicken, being careful not to burn the fats rendering in the skillet.
- Add 2 tablespoons olive oil to the same skillet. Add the tomato juice-pulp mixture. Cook, scraping up browned bits from the bottom of skillet, until juices are mostly evaporated, about 5 minutes. Add 2 teaspoons salt, 1 teaspoon black pepper, and paprika. Mix well. Add onions and garlic; saute until is fragrant, about 3 minutes. Stir the mixture, called a sofrito, into the baking pan with the chicken.
- Heat the last tablespoon of olive oil in the hot skillet. Add green beans and saute for 1 minute. Add bell peppers; saute until green beans are crisp-tender, about 2 minutes more. Transfer mixture to the baking pan and stir well; mix in quinoa and saffron.
- Remove and discard bay leaves from stock and bring to a boil. Pour 1/2 into the baking pan. Mix carefully until well combined. Add remaining stock and stir carefully. Lay rosemary sprigs on top.
- Bake in the preheated oven until quinoa is tender yet firm to the bite, 35 to 45 minutes.
Nutrition Facts : Calories 349.6 calories, Carbohydrate 40.5 g, Cholesterol 39.2 mg, Fat 10.8 g, Fiber 6.1 g, Protein 23.2 g, SaturatedFat 1.7 g, Sodium 1030.2 mg, Sugar 3.6 g
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Singh Boy
[email protected]This recipe is a keeper! I've made it several times, and it's always a hit. Thanks for sharing!
Kathleen “Kat” Dianne
[email protected]I love this paella! It's so flavorful and satisfying. I always make a big batch so I have leftovers for lunch the next day.
mdaykub hassab
[email protected]This paella is the perfect dish for a summer party. It's easy to make, and it's always a crowd-pleaser.
Margarita Serrano
[email protected]I've never made paella before, but this recipe was so easy to follow. It turned out great, and my family loved it.
Ann Beatty
[email protected]This paella is a great way to use up leftover chicken. I also added some shrimp and mussels, and it turned out amazing!
Tony Hoyos
[email protected]I'm not sure what I did wrong, but my paella turned out a complete disaster. The rice was undercooked, the chicken was tough, and the vegetables were mushy.
Hanif khan
[email protected]This paella was absolutely delicious! I loved the combination of flavors, and the chicken was cooked perfectly. I'll definitely be making this again soon.
Ghulam Subhani
[email protected]I followed the recipe exactly, but my paella didn't turn out as well as I had hoped. The rice was a bit too mushy, and the chicken was a bit dry.
juni rai
[email protected]This paella was a bit bland for my taste. I think I would have liked it better if I had added more spices.
Sir Lex
[email protected]I was really impressed with this paella. The chicken was tender and juicy, and the vegetables were cooked to perfection. I would definitely recommend this recipe.
Charleigh Sallis
[email protected]This dish was so easy to make, and it turned out so well! I'm definitely going to be making this again for my friends.
Asfandiyar Khan
[email protected]I'm not a huge fan of quinoa, but this paella changed my mind. The quinoa was cooked perfectly, and it really soaked up all the delicious flavors from the chicken and vegetables.
shawnia williams
[email protected]This chicken and quinoa paella was a hit with my family! The flavors were incredible, and the dish was so easy to make. I'll definitely be making this again.