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

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.