Chicken Paella

Why You’ll Love This Recipe

This Chicken Paella is rich in flavor, easy to customize, and made entirely in one pan for a satisfying and mess-free meal. It’s a great way to introduce paella into your cooking routine with ingredients you likely already have. Whether you’re serving it for a special occasion or a cozy family dinner, this dish is sure to impress with its bold spices, golden rice, and hearty textures.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts
• Olive oil
• Onion
• Garlic
• Bell peppers (red and yellow, sliced)
• Smoked paprika
• Saffron threads (optional but traditional)
• Short-grain rice (like Bomba or Arborio)
• Chicken broth or stock
• Diced tomatoes or tomato paste
• Green peas
• Lemon wedges (for serving)
• Salt and pepper
• Fresh parsley (for garnish)

Directions

1. Prepare the chicken: Cut chicken into bite-sized pieces and season with salt, pepper, and smoked paprika.
2. Sear the chicken: In a large, wide skillet or paella pan, heat olive oil over medium heat. Brown the chicken on all sides, then remove and set aside.
3. Sauté the aromatics: In the same pan, add more oil if needed. Sauté chopped onion and garlic until fragrant. Add bell peppers and cook until slightly softened.
4. Build the flavor base: Stir in diced tomatoes or tomato paste, saffron threads (if using), and more paprika. Cook for a minute to release the flavors.
5. Add rice and broth: Stir in the rice, coating it with the tomato mixture. Pour in warm chicken broth, bring to a simmer, and stir once to distribute ingredients evenly.
6. Add the chicken back in: Nestle the browned chicken pieces into the rice mixture. Do not stir again—this helps form the crispy bottom layer (socarrat).
7. Simmer uncovered: Cook over medium-low heat for 20–25 minutes, or until the rice is tender and the liquid is absorbed. Scatter peas over the top during the last 5 minutes of cooking.
8. Rest and serve: Remove from heat, cover with a clean towel or lid, and let it rest for 5–10 minutes. Garnish with chopped parsley and serve with lemon wedges.

Servings and timing

Servings: 4–6
Prep time: 15 minutes
Cook time: 30–35 minutes
Rest time: 5–10 minutes
Total time: 50–60 minutes

Variations

• Spicy version: Add sliced chorizo or chili flakes for extra heat.
• Vegetable paella: Skip the chicken and load up on artichokes, zucchini, mushrooms, and green beans.
• Seafood twist: Add shrimp or mussels along with the chicken for a mixed paella.
• Herb-rich: Stir in fresh thyme or rosemary for a more aromatic version.
• No saffron? Use a pinch of turmeric for color, though the flavor will differ.

Storage/Reheating

Store leftover paella in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until heated through. Add a splash of broth or water if it seems dry. Paella can also be frozen for up to 1 month, though texture may change slightly upon thawing.

FAQs

What type of rice should I use?

Short-grain rice like Bomba or Arborio works best as it absorbs liquid well without becoming mushy.

Can I make it without saffron?

Yes. While saffron adds authentic flavor and color, you can substitute with turmeric or simply skip it.

Do I need a special pan?

A traditional paella pan is ideal, but a large, wide skillet or sauté pan works just fine.

Can I use chicken breasts instead of thighs?

Yes, but thighs tend to stay more tender and flavorful during simmering.

What’s the crispy bottom in paella called?

It’s called socarrat, a golden, crispy rice layer formed when the rice cooks undisturbed. It’s highly prized in paella!

Can I add other proteins?

Absolutely—try sausage, shrimp, or even tofu if you want to mix it up.

Should I stir the rice?

Only once when adding the broth. After that, avoid stirring to develop the socarrat and prevent mushy texture.

Can I use brown rice?

You can, but it will require more liquid and longer cooking time. The texture will also differ from traditional paella.

Is this a good make-ahead meal?

Yes, it reheats well. Just avoid overcooking the rice initially if you plan to reheat later.

What sides go well with chicken paella?

A crisp green salad, garlic bread, or roasted vegetables pair beautifully with paella.

Conclusion

Chicken Paella is a flavorful, one-pan meal that brings the heart of Spanish cuisine to your kitchen. With its golden saffron-infused rice, tender chicken, and bright veggies, it’s a dish that’s both comforting and festive. Whether you’re serving it for a family dinner or special gathering, this easy version makes paella accessible and unforgettable.

Chicken Paella

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Chicken Paella is a flavorful one-pan Spanish dish made with golden saffron-infused rice, tender chicken, vegetables, and bold spices. This simplified version brings the taste of traditional paella into your home using pantry-friendly ingredients—no seafood required.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 4–6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Spanish

Ingredients

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 teaspoon smoked paprika
• 1 pinch saffron threads (optional)
• 1 1/2 cups short-grain rice (like Bomba or Arborio)
• 3 1/2 cups chicken broth or stock, warmed
• 1/2 cup diced tomatoes or 1 tablespoon tomato paste
• 1/2 cup green peas (frozen or fresh)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

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Instructions

1. Season chicken pieces with salt, pepper, and 1/2 teaspoon smoked paprika.
2. Heat olive oil in a large, wide skillet or paella pan over medium heat. Sear chicken until browned on all sides (about 5–6 minutes). Remove and set aside.
3. In the same pan, sauté onion and garlic until fragrant (2–3 minutes). Add bell peppers and cook until slightly softened (3–4 minutes).
4. Stir in diced tomatoes or tomato paste, remaining paprika, and saffron threads if using. Cook for 1–2 minutes to build flavor.
5. Add rice to the pan and stir to coat with the tomato mixture. Pour in warm broth, stir once to evenly distribute ingredients, then stop stirring.
6. Return chicken to the pan, nestling it into the rice. Simmer uncovered over medium-low heat for 20–25 minutes, or until rice is tender and liquid is mostly absorbed.
7. In the last 5 minutes of cooking, scatter green peas over the top. Do not stir. Let the bottom crisp up slightly to form the socarrat.
8. Remove from heat, cover loosely with a lid or clean towel, and let rest for 5–10 minutes. Garnish with parsley and serve with lemon wedges.

Notes

• Use turmeric in place of saffron for a budget-friendly substitute.
• Don’t stir the rice after adding broth to develop the crispy bottom layer.
• Try chorizo or shrimp for added protein variety.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 4g
• Sodium: 580mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 95mg