Ingredients:
2 Tablespoons olive oil
1 ½ cup chopped onions
1 cup chopped bell peppers
1 ½ teaspoon salt
½ teaspoon cayenne
½ teaspoon smoked paprika (use according to desired smokiness)
1 pound boneless, skinless chicken breast, cut into 1 inch cubes
1 pound raw, peeled and deveined shrimp
2 medium tomatoes, diced
1 cup corn kernels (cooked and cut off the cob preferred, or frozen when out of season)
2 cups water or homemade chicken stock
2 bay leaves
1 cup chopped green onions
4 cups cooked quinoa
Directions:
Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, half of the salt and the cayenne. Stirring often, brown the vegetables for about 15 minutes, or until they are carmelized and dark brown in color. Scrape the bottom and sides of the pot to loosen any browned particles. Season the chicken with the paprika, remaining salt and remaining cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles. Add the tomatoes, corn and water. Cover and cook over low-medium heat for 30 minutes to blend the flavors. Add the shrimp and cook until shrimp is opaque and cooked through. Remove the pot from the heat and remove the bay leaves. Stir in the green onions and serve over cooked quinoa.
Makes 4 servings
This recipe was inspired in whole or in part by The Food Network
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