Mediterranean Chicken Paella
Transport your taste buds to the sunny Mediterranean coast with this vibrant and flavor-packed Mediterranean Chicken Paella. Featuring succulent, seasoned chicken thighs nestled into a bed of tender saffron-infused rice, this dish is a dazzling one-pan wonder. Bright vegetables like red bell peppers, green peas, and optional artichoke hearts add color and nutrition, while hints of smoked paprika and tangy kalamata olives provide a depth of flavor that’s simply irresistible. Perfect for weeknight dinners or casual entertaining, this easy chicken paella recipe comes together in under an hour and will instantly become a household favorite. Garnished with fresh parsley and served with zesty lemon wedges, it’s a feast for both the eyes and the palate!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 4 pieces chicken thighs (boneless, skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 medium onion (finely chopped)
- 1 large red bell pepper (diced)
- 3 cloves garlic (minced)
- 1.5 cups short-grain rice (e.g., Arborio or Valencia)
- 3.5 cups chicken broth
- 1 cup canned diced tomatoes (drained)
- 0.25 teaspoon saffron threads
- 0.5 cup frozen peas
- 1 cup artichoke hearts (optional, drained and quartered)
- 0.5 cup kalamata olives (optional, pitted and halved)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or paella pan over medium-high heat.
Season the chicken thighs with salt, black pepper, and smoked paprika. Sear the chicken in the hot pan for 3-4 minutes per side until golden brown but not fully cooked. Remove from the pan and set aside.
Add the remaining 1 tablespoon of olive oil to the pan. Sauté the chopped onion and red bell pepper until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Add the rice to the pan and toast it for 2 minutes, stirring constantly to coat the grains in the oil and flavors.
Pour in the chicken broth and stir in the diced tomatoes and saffron threads. Bring the mixture to a gentle boil.
Reduce the heat to low and nestle the partially cooked chicken thighs into the rice mixture. Cover the pan with a lid and let it simmer for 20 minutes, or until the rice is tender and the chicken is cooked through.
After 15 minutes of cooking, scatter the frozen peas, artichoke hearts, and kalamata olives (if using) over the rice. Do not stir; simply cover the pan again to allow them to steam for the final 5 minutes of cooking.
Once cooked, remove the pan from heat and let it rest for 5 minutes. Garnish with chopped parsley.
Serve warm with lemon wedges on the side for a tangy burst of flavor.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1603 mg | 70% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 11.3 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 146 mg | 11% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 1087 mg | 23% | |
*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.
