Quinoa, Chicken, and Chorizo Paella
I first enjoyed paella on a picnic table overlooking the Mediterranean on the Costa Del Sol, Malaga, Spain. It was love at first bite! Classic paella from Spain's eastern coastal region of Valencia is a rice-centric dish. This version replaces the rice with quinoa to lower the carbs. A mixture of almonds, garlic, parsley, saffron, and sometimes smoked paprika (Pimentón Dulce) is ground to a paste called picada that gives a distinct taste and yellow color to the dish. Paella is also the name of the pan with short, sloped sides, two handles, and a dimpled bottom that allows the rice to stick to the bottom and create a desirable crusty texture. Substitute a cast iron or an enamel pan if necessary. This full meal-in-a-pan is generally served in the table's center, allowing guests to help themselves to the goodness.
6 servings
INGREDIENTS:
2 cups chicken broth or stock
1 cup quinoa
1 tablespoon almonds, chopped (about 10 almonds)
2 large cloves garlic, minced
1 tablespoon Italian parsley, chopped
¼ teaspoon Pimentón Dulce or sweet smoked paprika
⅛ teaspoon saffron threads, crumbled
1 tablespoon extra virgin olive oil
6 chicken thighs with bone and skin
8 ounces chorizo or one uncooked chorizo sausage
½ cup onion, small diced
½ medium green bell pepper, small diced
1 large Roma tomato, peeled, seeded, grated
¼ cup dry Sherry
½ jar roasted red peppers or Piquillo peppers, patted dry, sliced ¼ inch lengthwise
1 (14 ounce) can artichoke hearts, drained, washed, and halved
Chopped parsley for garnish (optional)
DIRECTIONS:
Preheat oven to 375°F. Heat the chicken broth or stock in a saucepan. Season with salt and pepper. Reserve hot. Rinse the quinoa in a fine-mesh sieve.
To make the picada, pulse the almonds to a fine crumble in a mini-food processor or mortar. Add the garlic, parsley, Pimentón, and saffron. Pulse until fine and blended. Add a tablespoon or two of the broth to make into a paste. Set aside.
Heat an eleven-inch paella pan or cast-iron skillet with one tablespoon of olive oil over medium-high heat. Season each chicken thigh with salt and pepper—Brown the chicken skin-side down in the pan for about four minutes. Remove the chicken thighs and reserve warm. Drain the excess fat from the pan. Add the chorizo, onions, and peppers. Cook until soft, about four minutes. Add the picada, tomatoes, and Sherry. Cook until the pan is almost dry.
Stir in the quinoa and coat well with the mixture. Add the hot broth or stock. Smooth out and place the browned chicken thighs on top. Place in the preheated oven and bake until tender, about thirty-five to forty minutes. The thighs should be 165°F.
Remove from the oven and arrange the Piquillos and artichoke hearts on the top. Cover with foil and allow to rest for five to ten minutes. Uncover and serve hot. Garnish with chopped parsley, if desired.
Quinoa, Chicken, and Chorizo Paella
Ingredients
- 2 cups chicken broth or stock
- 1 cup quinoa
- 1 tablespoon almonds, chopped (about 10 almonds)
- 2 large cloves garlic, minced
- 1 tablespoon Italian parsley, chopped
- ¼ teaspoon Pimentón Dulce or sweet smoked paprika
- ⅛ teaspoon saffron threads, crumbled
- 1 tablespoon extra virgin olive oil
- 6 chicken thighs with bone and skin
- 8 ounces chorizo or one uncooked chorizo sausage
- ½ cup onion, small diced
- ½ medium green bell pepper, small diced
- 1 large Roma tomato, peeled, seeded, grated
- ¼ cup dry Sherry
- ½ jar roasted red peppers or Piquillo peppers, patted dry, sliced ¼ inch lengthwise
- 1 (14 ounce) can artichoke hearts, drained, washed, and halved
- Chopped parsley for garnish (optional)
Instructions
- Preheat oven to 375°F. Heat the chicken broth or stock in a saucepan. Season with salt and pepper. Reserve hot. Rinse the quinoa in a fine-mesh sieve.
- To make the picada, pulse the almonds to a fine crumble in a mini-food processor or mortar. Add the garlic, parsley, Pimentón, and saffron. Pulse until fine and blended. Add a tablespoon or two of the broth to make into a paste. Set aside.
- Heat an eleven-inch paella pan or cast-iron skillet with one tablespoon of olive oil over medium-high heat. Season each chicken thigh with salt and pepper—Brown the chicken skin-side down in the pan for about four minutes. Remove the chicken thighs and reserve warm. Drain the excess fat from the pan. Add the chorizo, onions, and peppers. Cook until soft, about four minutes. Add the picada, tomatoes, and Sherry. Cook until the pan is almost dry.
- Stir in the quinoa and coat well with the mixture. Add the hot broth or stock. Smooth out and place the browned chicken thighs on top. Place in the preheated oven and bake until tender, about thirty-five to forty minutes. The thighs should be 165°F.
- Remove from the oven and arrange the Piquillos and artichoke hearts on the top. Cover with foil and allow to rest for five to ten minutes. Uncover and serve hot. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories
569.70Fat (grams)
36.70Sat. Fat (grams)
11.37Carbs (grams)
18.31Fiber (grams)
4.35Net carbs
13.96Sugar (grams)
3.50Protein (grams)
43.81Sodium (milligrams)
1198.79Cholesterol (grams)
201.32The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.