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Lorna Sass presents Quinoa Paella with Chicken and Chorizo

I was browsing through Lorna's Whole Grains for Busy People: Fast, Flavor-Packed Meals and More for Everyone and found this recipe. So much of the food from Lorna's kitchen is great but this is such a clever idea and the variation possibilities are endless. My kind of cooking! "I'm sure that a traditional Spanish cook would find it off to make a a paella based on quinoa, but the concept works well.", says Lorna. "More it important, it tastes good." IMG_3078 Quinoa Paella with Chicken and Chorizo
  • 1 pound boneless chicken thighs or breasts, cut into 1 inch pieces
  • Salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 1 teaspoon smoked Spanish paprika or other paprika
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon red pepper flakes, or to taste
  • 3 1/2 cups chicken broth
  • 1 tablespoon tomato paste
  • 2 cups quinoa
  • 1/2 cup finely chopped dry-cured chorizo
  • 1 cup frozen peas
  • 1/2 cup thin strips of roasted red bell pepper, preferably fire-roasted
  • 3 tablespoons chopped fresh flat leaf parsley
Season the chicken with salt and pepper. In a heavy 3-quart Dutch oven, heat the oil over high heat. Brown the chicken pieces, using tongs to turn, about 2 minutes each side. Transfer the chicken to a plate. Turn off the heat and let the pan cool for a minute. Stir in the paprika, garlic and red pepper flakes into the hot oil in the pot. Stir the broth into the pot, taking care to scrape up any browned bits sticking to the bottom. Blend in the tomato paste and bring to a boil over high heat. Stir in the the quinoa and chorizo. Cover and reduce the heat to medium. Cook for 12 minutes. Add salt to taste. Stir in the chicken. Cover and cook over low heat until the quinoa is done _ it should have no opaque white dot in the center - and the chicken is cooked through, 2 to 3 minutes. If the mixture seems dry and the chicken and quinoa is not thoroughly cooked, stir in a little more broth or some water, cover and cook a few minutes longer. Stir in the peas and roasted red pepper. Cover and let sit for 1 minute. Stir in the parsley before serving. Amaranth and quinoa 006 Other ideas: Use cooked chicken or turkey; skip the browning step and simply stir it in the last few minutes of cooking. Add 6 ounces of peeled, medium shrimp; stir them in for the last few minutes of cooking.

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