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
QUINOA PAELLA
A one-pot wonder inspired by a recipe from Chilean chef Maria Eugenia Terragno. I make this with homemade lean turkey chorizo to cut down on calories.
Provided by rpgaymer
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cover quinoa with cold water and soak for 15 minutes. Drain and set aside.
- Heat a large saucepan over medium-high heat; add the quinoa and cook, stirring, until toasted, for 15 minutes. Transfer to a bowl and set aside.
- Return pan to medium heat. Add oil and chorizo; cook, stirring occasionally to break chorizo into pieces, for about 10 minutes.
- Add garlic, bell peppers, serrano pepper, onion, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Stir in quinoa, both beans, tomatoes, and stock. Bring to a boil, reduce heat to low and cook uncovered until liquid is slightly reduced, around 15 minutes. Remove from heat and cover; let sit for 10 minutes.
- Uncover and stir in parsley. Serve with lemon wedges on the side.
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- Heat the oil in a large skillet over medium heat. Add onions and garlic, sauteeing until onions are translucent, about 2 minutes. Add mushrooms and cook for another 2 - 3 minutes until the mushrooms have started to soften.
- Once mushrooms have started to brown, add chickpeas, tomatoes, artichokes, quinoa, paprika and saffron. Season with salt and pepper and stir everything together. Add broth and stir again to incorporate. Bring mixture to a boil, then cover and reduce to simmer for 20 - 25 minutes, until most of the liquid has been absorbed.
- Remove the lid and stir in the green beans. Smooth the top of the paella with your spoon and arrange the sliced bell peppers on top. Cover again and cook for another 10 minutes.
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- Remove any visible fat from chicken; with a sharp heavy knife, halve each breast crosswise, cutting through bone. Season chicken all over with 1½ tsp salt, 2 tsp paprika, black pepper, and rosemary.
- Heat oil in a large (12-inch) straight-sided skillet over medium heat. Add chicken to pan; nestle chorizo and garlic around chicken. Cook until chicken is golden brown on all sides, turning chicken and chorizo a few times, 8-10 minutes. Transfer chicken and chorizo to a plate (chicken breast will not be cooked through); leave garlic in pan.
- Split leeks in half lengthwise, then cut into ½-inch slices; immerse in cold water to remove all sand and grit. Carefully lift leeks from water to avoid mixing sand back in; drain well and repeat if necessary.
- Add leeks, carrots, peppers, and remaining ½ tsp salt to pan; cook over medium heat until soft, stirring frequently, 6-8 minutes. Add quinoa, remaining ½ tsp paprika, turmeric, and broth; stir to combine and bring to a simmer. Nestle chicken pieces and chorizo into quinoa mixture, along with any accumulated juices on plate; cover pan tightly and cook over low heat for 10 minutes. Scatter baby broccoli over top; cover and continue to cook until quinoa is done, chicken is cooked through and baby broccoli is bright green and crisp-tender, about 5 minutes more. Season to taste, if desired; garnish with optional fresh lemon juice and zest.
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