Print

Chicken Paella

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/chicken-paella/