Mediterranean Diet Chicken Paella
Embark on a culinary journey to the Mediterranean with this vibrant and wholesome Mediterranean Diet Chicken Paella. This one-pan recipe combines tender, seasoned chicken thighs with the rich flavors of saffron, paprika, and fresh vegetables like sweet bell peppers, onions, and tomatoes. The short-grain rice soaks up the savory, aromatic chicken broth, creating a perfectly textured base, while bursts of sweetness from peas add a delightful contrast. Garnished with fresh parsley and bright lemon wedges, this dish captures the essence of Mediterranean cuisine—healthy, flavorful, and satisfying. Ready in just under an hour, it’s perfect for weeknight dinners or special gatherings. Dive into the authentic taste of the Mediterranean while keeping it light and nutrient-packed!
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Recipe Information
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 pound chicken thighs, skinless and boneless
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper, freshly ground
- 1 medium onion, chopped
- 1 large red bell pepper, chopped
- 4 cloves garlic cloves, minced
- 2 medium fresh tomatoes, chopped
- 1 teaspoon paprika
- 0.5 teaspoon saffron threads
- 1.5 cups short-grain rice (such as Arborio or Bomba)
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 whole lemon, cut into wedges
- 0.25 cup fresh parsley, chopped
Instructions
Season the chicken thighs with salt and black pepper.
In a large paella pan or a wide, deep skillet, heat 2 tablespoons of olive oil over medium-high heat.
Add the chicken thighs and cook until browned on all sides, about 8-10 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Lower the heat to medium.
Add the chopped onions and red bell pepper to the pan, and sauté for 5 minutes until they start to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chopped tomatoes, paprika, and saffron threads. Stir to combine and cook for 3 more minutes.
Pour in the rice, stir well to coat the grains with the vegetables and oil.
Add the chicken broth, stir, and return the chicken pieces to the pan. Ensure the chicken is nestled within the rice.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 25 minutes, or until the rice is cooked and has absorbed most of the broth.
About 5 minutes before the cooking time is up, scatter the peas over the top and replace the lid.
Once the rice is fully cooked and the liquid is absorbed, remove the pan from the heat and let rest, covered, for 5 minutes.
Serve the paella warm, garnished with fresh parsley and lemon wedges on the side.
Nutrition Facts
Calories |
2082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 3051 mg | 133% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 33.1 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 357 mg | 27% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3380 mg | 72% | |
*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.
