Chicken and Quinoa Paella The Best Recipes

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Chicken and Quinoa Paella

Traditional paella is made with rice. This recipe replaces the rice with quinoa, which is very good at absorbing the flavor of whatever it cooks in. This recipe simplifies cooking paella by foregoing the paella pan and using a common baking pan, the perfect size for parties and potlucks. Garnish with lemon wedges.

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

Instructions :

Prep : 25M	Cook : 1 9x13-inch paellaM	Ready in : 1H35M

Notes :

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