CookPal AI
Chicken and Quinoa Paella

Chicken and Quinoa Paella

Cost $20, save $15

Source: Recommended by CookPal

  • 70 Min
  • 10 Servings
  • $20

INGREDIENTS

  • Broth

    • 6 cups chicken stock
    • 2 bay leaves

  • Seasoning

    • 3 teaspoons kosher salt
    • 2 teaspoons ground black pepper
    • 2 teaspoons smoked paprika
    • 25 saffron threads

  • Protein

    • 🍗 1 ½ pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes

  • Vegetables

    • 🍅 1 ½ pounds tomatoes, halved
    • 🧅 ½ cup onion strips, 1/4-inch thick
    • 🧄 3 cloves garlic, minced
    • 🌱 ½ pound green beans, stem ends trimmed, halved
    • 1 red bell pepper, cut into 1/4-inch strips

  • Grains

    • 3 cups white quinoa

  • Herbs

    • 2 sprigs fresh rosemary, stemmed

  • Oil

    • 4 tablespoons olive oil

STEPS

1

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

2

Bring chicken stock and bay leaves to a boil in a large saucepan. Season stock with 1-2 teaspoons of salt and black pepper as needed and simmer.

3

Season chicken with salt and pepper. Heat a large skillet, add olive oil, and sauté chicken in batches until mostly opaque (about 4 minutes). Place chicken in a 9x13-inch baking pan.

4

Squeeze seeds from tomatoes, reserve juice, and grate pulp. Combine juice and pulp. Heat olive oil in skillet and cook tomato juice-pulp mixture until mostly evaporated. Add salt, black pepper, and paprika. Stir in onions and garlic to create a sofrito. Add sofrito to the baking pan with the chicken.

5

Heat olive oil in the skillet. Sauté green beans and red bell peppers until green beans are crisp-tender (about 3 minutes). Transfer mixture to the baking pan and stir well. Mix in quinoa and saffron.

6

Remove bay leaves from the broth and bring to a boil. Pour half of the broth mixture into the baking pan and mix carefully. Add the remaining stock and stir. Lay rosemary sprigs on top.

7

Bake in the oven until quinoa is tender yet firm to the bite (35-45 minutes).

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 23
    Protein
  • 41
    Carbs
  • 11
    Fats

💡 Use saffron threads sparingly for a balanced flavor.Let the paella rest for 5-10 minutes after baking to absorb flavors.For additional texture, briefly broil the top layer before serving.