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Main dishes

Quinoa Paella

Quinoa Paella recipe
photo by:kraft
Anything rice can do, quinoa can do, too, with its distinctive nutty deliciousness. Try it in this paella with smoky ham and tender pieces of chicken.
time
prep:
45 min
total:
1 hr 15 min
servings
total:
6 servings

What You Need

1
pkt.  (1 tsp. or 6 g or .25 oz.) seasoning with coriander and annatto
1
can   (14.5 oz.) fat-free reduced-sodium chicken broth
3
 chicken leg quarters (1-1/2 lb.), skinned, split into leg and thigh
1
 red pepper, cut lengthwise in half
2
Tbsp.  KRAFT Zesty Italian Dressing
1
cup  chopped onions
1
  tomato, seeded, chopped
3
cloves  garlic, minced
1/2
cup   chopped fresh parsley, divided
1-1/2
cups  quinoa, uncooked
4-1/2
oz.   (1/2 of 9-oz. pkg.) OSCAR MAYER Deli Fresh Smoked Ham, chopped (1 cup)
1/2
cup  frozen peas
1
 lemon, cut into 6 wedges

Make It

MIX first 2 ingredients until blended; set aside for later use. Cook chicken in large skillet sprayed with cooking spray on medium-high heat 3 min. on each side or until evenly browned. Remove from skillet; set aside. Cut half the red pepper into thin strips; chop remaining pepper.

HEAT dressing in same skillet on medium heat. Add chopped peppers, onions, tomatoes, garlic and 1/3 cup parsley; cook 5 min. or until peppers and onions are crisp-tender, stirring frequently. Add quinoa; cook and stir 2 min.

STIR in broth mixture. Top with chicken, red pepper strips, ham and peas; cook 5 min. Cover; simmer on medium-low heat 30 min. or until liquid has been absorbed, uncovering for the last 5 min.

REMOVE skillet from heat; let stand 5 min. Top with remaining parsley and lemon wedges.

Kraft Kitchens Tips

Substitute
Substitute a saffron seasoning packet for the coriander and annatto packet.
Special Extra
For a smoky flavor, stir 2 tsp. smoked Spanish paprika into hot dressing in skillet along with the vegetables.
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