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How to Make Chicken and Quinoa Paella - A Step-by-Step Guide

Paella is a classic Spanish dish that typically includes a variety of proteins, vegetables, and rice, all cooked together in one big pan. This Chicken and Quinoa Paella recipe puts a healthy spin on the traditional dish by replacing the rice with protein-packed quinoa.

Quinoa is a versatile and nutritious grain that is gluten-free and high in protein, making it a great alternative to rice in this dish. When combined with tender chicken, flavorful vegetables, and aromatic spices, it cre...

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Ingredients

  • 6 cups chicken stock
  • 2 bay leaves
  • 3 teaspoons kosher salt, or more to taste, divided
  • 2 teaspoons ground black pepper, divided
  • 1 ½ pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes
  • 1 ½ pounds tomatoes, halved
  • 4 tablespoons olive oil, divided
  • 2 teaspoons smoked paprika
  • 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
  • 1 red bell pepper, cut into 1/4-inch strips
  • 3 cups white quinoa
  • 25 saffron threads
  • 2 sprigs fresh rosemary, stemmed

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 35 mins
  • Servings: 10
  • Yield: 1 9x13-inch paella

  • 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

    350 cal.

    • Total Fat: 11g
    • Saturated Fat: 2g
    • Cholesterol: 39mg
    • Sodium: 1030mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 6g
    • Total Sugars: 4g
    • Protein: 23g
    • Vitamin C: 39mg
    • Calcium: 59mg
    • Iron: 4mg
    • Potassium: 696mg

    Categories

    Chicken recipes
    Quinoa recipes
    Paella recipes