Quinoa Paella

Name: Quinoa Paella
Ingredients: 3 chicken leg quarters (1-1/2 lb./675 g), skinned, split into legs and thighs; 1 red pepper, cut lengthwise in half; 2 Tbsp. Kraft Zesty Italian Dressing; 2 tsp. smoked paprika; 1 cup chopped onions King Sooper's 1 lb For $0.99 thru 02/09; 1 tomato, seeded, chopped King Sooper's 1 lb For $0.99 thru 02/09; 3 cloves garlic, minced; 1/2 cup chopped fresh parsley, divided; 1-1/2 cups quinoa, uncooked; 1-3/4 cups 25%-less-sodium chicken broth; 125 g sliced deli smoked ham, chopped; 1/2 cup frozen peas; 1 lemon, cut into 6 wedges

13 ingredients

14 steps

Ingredients

3 chicken leg quarters (1-1/2 lb./675 g), skinned, split into legs and thighs
1 red pepper, cut lengthwise in half
2 Tbsp. Kraft Zesty Italian Dressing
2 tsp. smoked paprika
1 cup chopped onions King Sooper's 1 lb For $0.99 thru 02/09
1 tomato, seeded, chopped King Sooper's 1 lb For $0.99 thru 02/09
3 cloves garlic, minced
1/2 cup chopped fresh parsley, divided
1-1/2 cups quinoa, uncooked
1-3/4 cups 25%-less-sodium chicken broth
125 g sliced deli smoked ham, chopped
1/2 cup frozen peas
1 lemon, cut into 6 wedges

Directions

1

Cook chicken in large skillet sprayed with cooking spray on medium-high heat 3 min.
2

on each side or until evenly browned.
3

Remove from skillet; set aside.
4

Cut half the red pepper into thin strips; chop remaining pepper.
5

Heat dressing in same skillet on medium heat.
6

Add paprika, chopped peppers, onions, tomatoes, garlic and 1/3 cup parsley; cook 5 min.
7

or until peppers and onions are crisp-tender, stirring frequently.
8

Add quinoa; cook and stir 2 min.
9

Stir in broth.
10

Top with chicken, red pepper strips, ham and peas; cook 5 min.
11

Cover; simmer on medium-low heat 30 min.
12

or until liquid is absorbed and chicken is done (165 degrees F), uncovering for the last 5 min.
13

Remove skillet from heat; let stand 5 min.
14

Top chicken mixture with remaining parsley and lemon wedges before serving.