Name: Chicken and Quinoa Paella
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: Chicken stock - 6 cups; Bay leaves - 2; Kosher salt, or more to taste, divided - 3 teaspoons; Ground black pepper, divided - 2 teaspoons; Skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes - 1 ½ pounds; Tomatoes, halved - 1 ½ pounds; Olive oil, divided - 4 tablespoons; Smoked paprika - 2 teaspoons; Onion strips, 1/4-inch thick - ½ cup; Garlic, minced - 3 cloves; Green beans, stem ends trimmed, halved - ½ pound; Red bell pepper, cut into 1/4-inch strips - 1; Red bell pepper, cut into 1/4-inch strips - 1; White quinoa - 3 cups; Saffron threads - 25; Fresh rosemary, stemmed - 2 sprigs

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chicken and Quinoa Paella

1. Chicken stock - 6 cups

2. Bay leaves - 2

3. Kosher salt, or more to taste, divided - 3 teaspoons

4. Ground black pepper, divided - 2 teaspoons

5. Skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes - 1 ½ pounds

6. Tomatoes, halved - 1 ½ pounds

7. Olive oil, divided - 4 tablespoons

8. Smoked paprika - 2 teaspoons

9. Onion strips, 1/4-inch thick - ½ cup

10. Garlic, minced - 3 cloves

11. Green beans, stem ends trimmed, halved - ½ pound

12. Red bell pepper, cut into 1/4-inch strips - 1

13. Red bell pepper, cut into 1/4-inch strips - 1

14. White quinoa - 3 cups

15. Saffron threads - 25

16. Fresh rosemary, stemmed - 2 sprigs

How to cook deliciously - Chicken and Quinoa Paella

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

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.

3. Stage

Season chicken with salt and pepper.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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.

8. Stage

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.

9. Stage

Bake in the preheated oven until quinoa is tender yet firm to the bite, 35 to 45 minutes.