Quinoa Paella With Chicken and Chorizo
- Number of Servings: 4
Ingredients
1 pound boneless chicken thighs or breasts, cut into 1-inch piecesSalt and freshly ground black pepper1 tablespoon olive oil1 teaspoon smoke Spanish paprika or other paprika1/2 teaspoon granulated garlic1/4 to 1/2 teaspoon crushed red pepper flakes, to taste3 1/2 cups low-sodium chicken broth, plus more if needed1 tablespoon tomato paste2 cups quinoa1/2 cup finely chopped dry-cured chorizo (*)1 cup frozen peas1/2 cup thin strips roasted red bell pepper, preferably fire-roasted3 tablespoons chopped fresh flat-leaf parsley
Season the chicken with salt and pepper. In a heavy 3-quart Dutch oven, heat the oil over high heat. Brown the chicken pieces, using tongs to turn, about 2 minutes on each side. Transfer chicken to a plate.
Turn off the heat and let the pan cool for a minute. Stir the paprika, garlic, and red pepper flakes into the hot oil in the pot.
Stir the broth into the pot, taking care to scrape up any browned bits sticking to the bottom. Blend in the tomato paste, and bring to a boil over high heat. Stir in the quinoa and chorizo. Cover and reduce the heat to medium. Cook for 12 minutes.
Add salt to taste. Stir in the chicken. Cover and cook over low heat until the quinoa is done - it should have no opaque white dot in the center - and the chicken is cooked through, 2 to 3 minutes. If the mixture seems dry and the chicken or quinoa is not thoroughly cooked, stir in a little more broth or some water, cover, and cook a few minutes longer.
Stir in the peas and roasted red pepper. Cover and let sit for 1 minute. Stir in the parsley just before serving.
Other ideas: Use cooked chicken or turkey; skip the browning step and simply stir it in for the last few minutes of cooking.
--Add 6 ounces peeled, medium shrimp; stir them in for the last few minutes of cooking.
--(*) Buy Spanish dry-cured "Chorizo by Palacios" at www.igourmet.com or www.tienda.com or find chorizo at Whole Foods in cold cuts section.
Number of Servings: 4
Recipe submitted by SparkPeople user BIGJETFLYER.
Turn off the heat and let the pan cool for a minute. Stir the paprika, garlic, and red pepper flakes into the hot oil in the pot.
Stir the broth into the pot, taking care to scrape up any browned bits sticking to the bottom. Blend in the tomato paste, and bring to a boil over high heat. Stir in the quinoa and chorizo. Cover and reduce the heat to medium. Cook for 12 minutes.
Add salt to taste. Stir in the chicken. Cover and cook over low heat until the quinoa is done - it should have no opaque white dot in the center - and the chicken is cooked through, 2 to 3 minutes. If the mixture seems dry and the chicken or quinoa is not thoroughly cooked, stir in a little more broth or some water, cover, and cook a few minutes longer.
Stir in the peas and roasted red pepper. Cover and let sit for 1 minute. Stir in the parsley just before serving.
Other ideas: Use cooked chicken or turkey; skip the browning step and simply stir it in for the last few minutes of cooking.
--Add 6 ounces peeled, medium shrimp; stir them in for the last few minutes of cooking.
--(*) Buy Spanish dry-cured "Chorizo by Palacios" at www.igourmet.com or www.tienda.com or find chorizo at Whole Foods in cold cuts section.
Number of Servings: 4
Recipe submitted by SparkPeople user BIGJETFLYER.
Nutritional Info Amount Per Serving
- Calories: 432.6
- Total Fat: 14.9 g
- Cholesterol: 46.5 mg
- Sodium: 923.5 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 5.0 g
- Protein: 20.9 g
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