* 1 pound boneless chicken
thighs or breasts, cut into
* Salt and freshly ground black
* 1 tablespoon olive
* 1 teaspoon smoked
Spanish paprika or other paprika
* ½ teaspoon granulated garlic
* ¼ to ½ teaspoon
pepper flakes, to taste
* 3½ cups low-sodium chicken
broth, plus more if needed
* 1 tablespoon tomato paste
* 2 cups quinoa
* ½ cup finely chopped
* 1 cup frozen peas
* ½ cup thin strips roasted red
bell pepper, preferably
* 3 tablespoons chopped fresh flat-leaf
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 on each
side. Transfer the chicken to a plate. Turn off the heat and let the
pan cool for a minute. Stir the paprika, garlic, and red pepper flakes
into the hot oil in the pot.
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 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 or 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 just before serving.
* Use cooked chicken or turkey; skip the
browning step and simply stir it in for the last few minutes of cooking.
* Add 6 ounces peeled, medium shrimp;
stir them in for the last few minutes of cooking.