A delicious and hearty Spanish dish made with chicken, rice, and a variety of flavorful spices and vegetables.
A delicious and hearty Spanish dish made with chicken, rice, and a variety of flavorful spices and vegetables.
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken thighs boneless, skinless
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion chopped
- 1 bell pepper red chopped
- 2 cloves garlic minced
- 2 cups short grain rice
- 4 cups chicken broth
- 1 teaspoon smoked paprika
- 0.5 teaspoon saffron
- 1 cup frozen peas
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken thighs with salt and black pepper, then add to the skillet and brown on both sides. Remove from skillet and set aside.
- In the same skillet, add chopped onion, red bell pepper, and minced garlic. Sauté until the vegetables are softened.
- Add the rice to the skillet and stir to coat the grains with the vegetable mixture.
- Pour in the chicken broth, smoked paprika, and saffron. Stir to combine.
- Nestle the chicken thighs into the rice mixture, cover the skillet, and reduce the heat to low. Cook for about 25-30 minutes, or until the rice is tender and the chicken is cooked through.
- Add the frozen peas and cook for an additional 5 minutes, until heated through.
- Serve hot and enjoy your Chicken Paella.
Notes
Tips for the Best Chicken Paella
🔥 Brown the Chicken Well:Start by browning the chicken pieces in the pan to develop rich, savory flavor. This adds depth to the dish and creates a nice texture for the chicken. 🔥 Use Homemade Chicken Stock:
If possible, use homemade chicken stock instead of water for more flavor. The stock will infuse the rice with a deeper, richer taste. 🔥 Add Saffron for Authentic Flavor:
Saffron is a must in traditional paella. Soak it in warm water before adding it to the pan to release its full flavor and vibrant color. 🔥 Don’t Overcrowd the Pan:
Use a wide, shallow pan to allow the rice to cook evenly and absorb all the flavors. Overcrowding the pan will lead to uneven cooking. 🔥 Let the Paella Rest:
Once the paella is done, let it rest for about 5–10 minutes before serving. This helps the rice set and lets the flavors develop even more. 🔥 Ensure a Crispy Bottom Layer (Socarrat):
To get the signature crispy layer of rice (socarrat), cook the paella at the end on medium-high heat for a few minutes. Don’t stir the rice to allow it to form.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 22gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 900mgPotassium: 320mgFiber: 3gSugar: 3gVitamin A: 1800IUVitamin C: 40mgCalcium: 40mgIron: 3mg
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This recipe is amazing! The saffron really adds a nice touch.
Paella is supposed to have seafood! What is this?
I don’t see why everyone likes this so much. It was just okay for me.
Kinda bland, next time gonna add more spices.
Yummy! I added some chorizo for extra flavor. Highly recommend!
I made this with brown rice instead, didn’t turn out that great tho.
Chicken thighs? Why not use chicken breast? thighs are fatty!
So simple and delicious! My kids loved it! Will make again.