Slow-Cooker Spanish Chicken and Quinoa Stew | America's Test Kitchen

Name: Slow-Cooker Spanish Chicken and Quinoa Stew | America's Test Kitchen
Ingredients: 2 onions, chopped fine; 1/4 cup tomato paste; 3 garlic cloves, minced; 1 1/2 tablespoons smoked paprika; 1 teaspoon canola oil; 1/4 teaspoon saffron threads, crumbled; 5 cups chicken broth, plus extra as needed; 1 (14.5-ounce) can diced tomatoes; 3/4 cup prewashed quinoa; Salt and pepper; 3 (12-ounce) bone-in split chicken breasts, skin removed, trimmed of all visible fat; 1 cup frozen corn; 1 avocado, halved, pitted, and cut into 1/2-inch pieces; 1 red bell pepper, stemmed, seeded, and chopped fine; 2 tablespoons chopped fresh parsley; 1 tablespoon sherry vinegar

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Warm up with this Slow Cooker Spanish Chicken and Quinoa Stew, featuring tender chicken, quinoa, and vegetables infused with Spanish spices.

Keywords

Slow Cooker
Stews
Main Courses
Chicken

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Ingredients

2 onions, chopped fine
1/4 cup tomato paste
3 garlic cloves, minced
1 1/2 tablespoons smoked paprika
1 teaspoon canola oil
1/4 teaspoon saffron threads, crumbled
5 cups chicken broth, plus extra as needed
1 (14.5-ounce) can diced tomatoes
3/4 cup prewashed quinoa
Salt and pepper
3 (12-ounce) bone-in split chicken breasts, skin removed, trimmed of all visible fat
1 cup frozen corn
1 avocado, halved, pitted, and cut into 1/2-inch pieces
1 red bell pepper, stemmed, seeded, and chopped fine
2 tablespoons chopped fresh parsley
1 tablespoon sherry vinegar