Chicken Paella
Dive into the heart of Spanish cuisine with this vibrant and flavorful Chicken Paella recipe, a one-pan delight that brings together tender, golden-seared chicken thighs, aromatic saffron-infused rice, and sweet bursts of peas for the perfect bite every time. Crafted with a symphony of wholesome ingredients like smoked paprika, fresh garlic, and bold tomato paste, this paella delivers layers of comforting, well-balanced flavors that are sure to impress. Short-grain rice, such as Bomba or Arborio, is simmered in rich chicken broth, soaking up every bit of its complex seasoning, while a garnish of fresh parsley and zesty lemon wedges adds a bright, refreshing touch. Whether you're creating a family dinner masterpiece or entertaining guests, this 4-serving dish, ready in just an hour, is an irresistible way to savor the tastes of Spain. Perfect for those searching for easy, authentic, and impressive chicken and rice recipes!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 6 pieces chicken thighs
- 1.5 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 large yellow onion
- 1 large red bell pepper
- 4 garlic cloves
- 2 tablespoons tomato paste
- 0.5 teaspoon saffron threads
- 2 cups short-grain rice (such as Bomba or Arborio)
- 4 cups chicken broth
- 1 cup frozen peas
- 1 medium lemon
- 2 tablespoons fresh parsley
Instructions
Heat 3 tablespoons of olive oil in a large, deep skillet or paella pan over medium-high heat.
Season the chicken thighs with 1 teaspoon of sea salt, 1 teaspoon of ground black pepper, and 1 teaspoon of smoked paprika.
Place the chicken thighs skin-side down in the pan and sear for about 4-5 minutes on each side, or until golden brown. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the chopped yellow onion and sliced red bell pepper to the pan. Cook for 5 minutes until the vegetables begin to soften.
Add the minced garlic cloves and cook for another minute until fragrant.
Stir in 2 tablespoons of tomato paste and 0.5 teaspoon of saffron threads, cooking for 1-2 more minutes.
Add 2 cups of short-grain rice to the pan, stirring well to coat the rice with the spices and vegetables.
Pour in 4 cups of chicken broth, and bring the mixture to a gentle boil.
Nestle the seared chicken thighs back into the pan on top of the rice, skin-side up.
Reduce the heat to low, cover the pan with a lid or foil, and allow the paella to simmer gently for 20-25 minutes or until the rice is cooked and the chicken is tender.
In the last 5 minutes of cooking, scatter 1 cup of frozen peas over the top of the paella, then cover again until the peas are heated through.
Remove the paella from heat and let it rest for 5 minutes before serving.
Cut the lemon into wedges and chop 2 tablespoons of fresh parsley.
Garnish the paella with lemon wedges and sprinkle with chopped parsley before serving.
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1397 mg | 61% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.9 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 963 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
