Why This Recipe Works

For a weeknight meal with a Mediterranean edge, we took inspiration from the classic saffron-infused sauces used in Spanish dishes to make a hearty stew. Our starting point was saffron microwaved with tomato paste, smoked paprika, onions, and garlic to intensify their flavors. We added this flavorful mixture to the slow cooker along with chicken broth, bone-in chicken breasts with the skin removed, and canned diced tomatoes. To thicken the stew, we added the powerhouse grain quinoa, which is both flavorful and nutrient dense. After hours of cooking, the spices infused the stew with rich flavor, and the quinoa absorbed the cooking liquid. For a final touch of freshness and acidity, we served the stew with a relish of ripe avocado, red bell pepper, and chopped fresh parsley seasoned with sherry vinegar. If you buy unwashed quinoa (or if you are unsure if it's washed), rinse it before cooking.


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2 onions, chopped fine
¼ cup tomato paste
3 garlic cloves, minced
1 ½ tablespoons smoked paprika
1 teaspoon canola oil
¼ teaspoon saffron threads, crumbled
5 cups chicken broth, plus extra as needed
1 (14.5-ounce) can diced tomatoes
¾ 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
Nutritional Information


Per Serving (Serves 6)

  • Calories 520
  • Cholesterol 93 mg
  • Fat 22 g
  • Sodium 1390 mg
  • Saturated 5 g
  • Carbs 40 g
  • Trans 0 g
  • Dietary Fiber 8 g
  • Monounsaturated 10 g
  • Sugar 9 g
  • Polyunsaturated 4 g
  • Protein 40 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Serves 6

If you buy unwashed quinoa (or if you are unsure if it's washed), rinse it before cooking.

1. Microwave onions, tomato paste, garlic, paprika, oil, and saffron in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in broth, tomatoes and their juice, quinoa, and 1/2 teaspoon salt. Nestle chicken into slow cooker, cover, and cook until chicken and quinoa are tender and stew is thickened, 3 to 5 hours on low.

2. Transfer chicken to carving board and let cool slightly. Cut chicken into 1-inch pieces; discard bones.

3. Stir chicken and corn into stew and let sit until heated through, about 5 minutes. (Adjust stew consistency with extra hot broth as needed.) Season with salt and pepper to taste.

4. Combine avocado, bell pepper, parsley, and vinegar in bowl. Top individual portions with avocado mixture before serving.