Low Sodium Chicken Paella
Dive into the vibrant flavors of Spain with this heart-healthy, Low Sodium Chicken Paella—a lighter take on the classic dish. Perfect for those watching their sodium intake, this recipe features tender, seasoned chicken thighs, fragrant saffron threads, and a medley of colorful vegetables like red bell peppers, onions, and peas. Short-grain rice absorbs the rich, smoky flavors of low-sodium chicken broth, while a hint of garlic and a garnish of fresh parsley and lemon wedges complete the dish with a refreshing zest. Ready in just an hour, this crowd-pleasing one-pan meal is ideal for a cozy family dinner or entertaining guests. Savor all the soul of traditional paella without the extra salt!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon freshly ground black pepper
- 1 medium yellow onion
- 1 large red bell pepper
- 3 garlic cloves
- 0.5 teaspoon saffron threads
- 4 cups low sodium chicken broth
- 2 cups short-grain rice
- 1 cup frozen peas
- 1 lemon
- 0.25 cup flat-leaf parsley
Instructions
Start by cutting the chicken thighs into bite-sized pieces. Season with freshly ground black pepper.
Dice the onion and red bell pepper. Mince the garlic cloves.
Heat the olive oil in a large paella pan or wide skillet over medium heat.
Add the chicken pieces to the pan and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same pan, add the onions and peppers. Sauté until the onions are translucent, about 5 minutes.
Stir in the minced garlic and saffron threads. Cook for another minute to release the flavors.
Pour in the low sodium chicken broth and bring to a simmer.
Add the rice to the pan, stirring to ensure it is evenly distributed. Let it cook without stirring too much.
Return the chicken to the pan, nesting it into the rice.
Allow the paella to simmer gently, uncovered, for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid.
During the last 5 minutes of cooking, sprinkle the frozen peas over the top.
After the rice is cooked, remove the pan from heat and let it rest for a few minutes.
Garnish with lemon wedges and chopped flat-leaf parsley before serving.
Nutrition Facts
Calories |
2051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2659 mg | 116% | |
| Total Carbohydrate | 171.9 g | 63% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 23.3 g | ||
| Protein | 154.0 g | 308% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 359 mg | 28% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3222 mg | 69% | |
*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.
