1 pound boneless chicken thighs or breasts, cut into 1-inch pieces
salt & pepper
1 tablespoon olive oil
1 teaspoon hot paprika
two cloves garlic, minced
1/4 to 1/2 teaspoon crushed red pepper flakes.
3.5 cups low sodium chicken broth
1 tablespoon tomato paste
2 cups quinoa
1/2 cups chopped chorizo
1 cup frozen peas
1/2 red bell pepper strips, preferbly fire roasted
3 tablespoons chopped fresh parsley
Season the chicken with salt and pepper. Heat the olive oil in the Dutch oven, and brown the chicken pieces, about 2 minutes on each side. transfer chicken to a plate
let the pan cool off heat for a minute, then stir in the paprika, garlic and red pepper flakes into the oil.
Stir in the broth, and then blend in the tomato paste and then bring it to a boil over high heat. stir in the quinoa and chorizo and cover. reduce heat to medium and cook for 12 minutes.
Season with salt and pepper then stir the chicken back into the pot. cover and let the mixture cook through, about another 3 minutes. add a little more broth if needed.
When the chicken and quinoa are cooked through, stir in the red pepper strips and the peas. Let the mixture sit for one minute, then stir in the parsley just before serving.
adapted from “Whole Grains for Busy People” by Lorna Sass