Delicious Chicken Paella
Transport your taste buds to the vibrant coasts of Spain with this Delicious Chicken Paella, a one-pan wonder brimming with bold flavors and wholesome ingredients. Tender, golden-brown chicken thighs are nestled into perfectly cooked paella rice, infused with the rich aroma of saffron and smoked paprika. This hearty dish is brightened with sweet red bell peppers, juicy grated tomatoes, and pops of color from frozen peas. The best part? A crispy, golden “socarrat” forms at the bottom for that authentic paella touch. Ready in under an hour, this crowd-pleasing recipe is perfect for a family dinner or a special gathering. Garnish with fresh parsley and serve with lemon wedges for a zesty finishing touch that ties it all together. Whether you're a paella pro or a first-time cook, this easy-to-follow recipe will make your kitchen the heart of a Spanish fiesta!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons Olive oil
- 1 medium Onion, finely diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Saffron threads
- 1.5 cups Paella rice (such as Bomba or Calasparra)
- 4 cups Chicken broth, warm
- 2 medium Tomatoes, grated
- 1 cup Frozen peas
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Flat-leaf parsley, chopped (optional, for garnish)
- 4 pieces Lemon wedges (optional, for serving)
Instructions
Heat 2 tablespoons of olive oil in a large, shallow pan (paella pan or wide skillet) over medium-high heat.
Add the chicken pieces, season with a pinch of salt and pepper, and cook until golden on all sides. Remove the chicken from the pan and set it aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the diced onion until soft and translucent, about 5 minutes.
Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
Add the smoked paprika and saffron threads, stirring to evenly coat the vegetables.
Stir in the grated tomatoes and cook for 3-4 minutes, allowing the mixture to thicken slightly.
Add the paella rice to the pan, stirring to coat it in the tomato mixture.
Pour in the warm chicken broth and season with salt and black pepper. Stir to combine, then arrange the cooked chicken pieces on top of the rice.
Bring the mixture to a gentle simmer and allow it to cook uncovered for 20-25 minutes. Avoid stirring, as this helps create a crispy layer of rice at the bottom (the socarrat).
About 10 minutes into cooking, sprinkle the frozen peas evenly over the top.
Check that the liquid has been absorbed and the rice is tender. If needed, add a small splash of broth and cook for a few more minutes.
Remove the pan from the heat, cover it loosely with foil, and let it rest for 5 minutes.
Garnish with chopped parsley and serve with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
2814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 6217 mg | 270% | |
| Total Carbohydrate | 294.9 g | 107% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 24.2 g | ||
| Protein | 170.6 g | 341% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 241 mg | 19% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2929 mg | 62% | |
*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.
