Quinoa 'paella'

By WW
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print
SERVES
1
 TO
20

Ingredients

  • 795 gram uncooked skinless chicken breast with bone, (four 200 gram breasts - or similar size)
  • 2 teaspoons, divided (or to taste) kosher salt
  • 2-1/2 teaspoons, divided (or to taste) paprika
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon olive oil
  • 170 grams cooked chicken chorizo sausage
  • 3 medium garlic cloves, thinly sliced
  • 2 large uncooked leeks
  • 5 large uncooked carrots
  • 1 large sweet red pepper
  • 1-1/2 cup uncooked quinoa
  • 1/2 teaspoon ground turmeric
  • 2-3/4 cups reduced sodium canned chicken broth
  • 1 bunch(es), trimmed (cut in half lengthwise if thick) uncooked baby broccoli
  • 1 lemon, juiced and zested (optional)

Directions

  1. Remove any visible fat from chicken; with a sharp heavy knife, halve each breast crosswise, cutting through bone. Season chicken all over with 1-1/2 teaspoon salt, two teaspoons paprika, black pepper, and rosemary.
  2. Heat oil in a large (30 centimeter) 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, eight to ten minutes. Transfer chicken and chorizo to a plate (chicken breast will not be cooked through); leave garlic in pan.
  3. Split leeks in half lengthwise, then cut into one centimeter 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.
  4. Add leeks, carrots, peppers, and remaining 1/2 teaspoon salt to pan; cook over medium heat until soft, stirring frequently, six to eight minutes. Add quinoa, remaining 1/2 teaspoon 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 ten 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 five minutes more. Season to taste, if desired; garnish with optional fresh lemon juice and zest.
  5. Serving size: 1/2 chicken breast, one cup "paella" and a few spears broccoli.
Bell Media Lifestyle Specialty Terms of Use Privacy Policy