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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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Chicken Thighs and Shrimp Paella Recipe

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Chicken Thighs and Shrimp Paella Recipe



Chicken Thighs and Shrimp Paella Recipe - made of shrimps, chicken thighs, homemade broth, saffron, paprika, peas, garlic and etc. Make this flavorful and delicious dinner recipe in just under 1 hour. Enjoy!


INGREDIENTS

  

4 chicken thighs

1 lb shrimp raw, peeled and deveined

2 tablespoon olive oil

1 small onion chopped

2 cloves garlic minced

1 tomato cubed

1 teaspoon smoked paprika

4 cup chicken broth hot

1/4 teaspoon Saffron crushed

1 1/2 cup Paella rice short grain rice (washed)

1/4 cup peas frozen

salt and pepper to taste

parsley to garnish


INSTRUCTIONS

 

Season chicken thighs with salt and pepper. Add olive oil to Paella pan, fry chicken on a medium high heat, until brown on both sides, about 15minutes total.

Add onion, saute until translucent color about 3-5 minutes.

Turn the heat to medium low, add garlic, saute for 1 minute.

Add tomato and paprika, saute for 2 minutes.

Add hot chicken broth and saffron, bring it to a boil.

Add rice, turn the heat to medium high and boil it uncovered for 17 minutes.

Add shrimp and peas, boil it uncovered, on medium high heat for another 3 minutes.

Cover with foil paper or lid and let Paella rest for 5 minutes.

Chicken Thighs and Shrimp Paella Recipe


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