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Slow-Cooker Spanish Chicken and Quinoa Stew
Ingredients
  • 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 ½-inch pieces
  • 1 red bell pepper, stemmed, seeded, and chopped fine
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon sherry vinegar
Steps
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