Slow-Cooker Spanish Chicken and Quinoa Stew
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.