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Chicken and Quinoa Paella
Chicken and Quinoa Paella
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Impress guests with a vibrant quinoa paella bursting with chicken, veggies, and saffron-infused tomato sauce - perfect for potlucks.
Ingredients:
  • 6 cups chicken stock
  • 2 bay leaves
  • 3 teaspoons kosher salt, or more to taste, divided
  • 2 teaspoons ground black pepper, divided
  • 1.5 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes
  • 1.5 pounds tomatoes, halved
  • 4 tablespoons olive oil, divided
  • 2 teaspoons smoked paprika
  • 0.5 cup onion strips, 1/4-inch thick
  • 0.5 pound green beans, stem ends trimmed, halved
  • 1 red bell pepper, cut into 1/4-inch strips
  • 3 cups white quinoa
  • 25 saffron threads
  • 2 sprigs fresh rosemary, stemmed
Instructions:
  • Preheat your oven to 375°F (190°C).
  • In a large saucepan, bring chicken stock and bay leaves to a boil. Simmer gently as you get everything else ready. Taste the stock; it should be slightly salty. Season with 1 to 2 teaspoons salt and 1 teaspoon black pepper, to taste.
  • Season the chicken generously with salt and pepper.
  • Extract the seeds from each tomato half by squeezing them over a sieve into a bowl. Save the juice and remove the seeds. Grate the cut sides of the tomatoes over a bowl using the large holes of a box grater. Discard the skin. Mix the tomato juice with the grated pulp to combine.
  • Preheat a large skillet over medium-high heat for 2 to 3 minutes and coat with 1 tablespoon olive oil. Cook the chicken in batches in a single layer with space between pieces until meat is mostly opaque, about 4 minutes. Transfer chicken to a 9x13-inch baking pan, making sure not to burn the fats in the skillet. Repeat with the remaining chicken.
  • Pour 2 tablespoons of olive oil into the skillet and transfer the tomato juice-pulp mixture into it. Cook until the juices are mostly evaporated, about 5 minutes, while scraping up the browned bits from the bottom of the skillet. Season with 2 teaspoons of salt, 1 teaspoon of black pepper, and paprika, then mix thoroughly. Saute the onions and garlic until fragrant, about 3 minutes. Finally, stir the sofrito mixture into the baking pan with the chicken.
  • In a hot skillet, saute green beans in the remaining tablespoon of olive oil for 1 minute. Add bell peppers and saute until green beans are crisp-tender, about 2 more minutes. Transfer the mixture to a baking pan, stir in quinoa and saffron thoroughly.
  • Remove and discard the bay leaves from the stock, then bring it to a boil. Pour half of the stock into the baking pan and mix gently until well combined. Add the remaining stock and stir carefully before laying the rosemary sprigs on top.
  • Cook the quinoa in the preheated oven until it's perfectly tender with a slight bite, for 35 to 45 minutes.

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