Quick Chicken Paella
Bring the vibrant flavors of Spain to your table in just 40 minutes with this Quick Chicken Paella! Perfect for busy weeknights, this one-pan wonder combines tender, golden-seared chicken thighs with aromatic garlic, onion, and smoked paprika. Short-grain rice is simmered in a savory medley of chicken broth and tomatoes, soaking up every rich, smoky flavor as it cooks to perfection. Topped with sweet bursts of peas and a sprinkle of fresh parsley, this dish delivers authentic paella charm without the fuss. Serve with zesty lemon wedges for a refreshing twist, and savor a simple yet stunning meal that's sure to impress. Discover why this quick and easy chicken paella recipe is ideal for family dinners or casual entertaining!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 3 pieces garlic cloves, minced
- 1 cup diced onion
- 1 cup red bell pepper, sliced
- 1.5 cups short-grain rice (like arborio or bomba)
- 3 cups chicken broth
- 1 cup canned diced tomatoes
- 0.5 cup frozen peas
- 1 whole lemon wedges
- 2 tablespoons chopped parsley
Instructions
Heat the olive oil in a large skillet or paella pan over medium-high heat.
Season the chicken thighs with salt, black pepper, and smoked paprika, then sear them on both sides in the hot oil until golden brown (about 3-4 minutes per side). Remove the chicken from the pan and set aside.
In the same pan, add the minced garlic, diced onion, and red bell pepper. Cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the rice and cook for 1-2 minutes until lightly toasted.
Pour in the chicken broth and add the diced tomatoes. Stir to combine, ensuring the rice is evenly spread across the pan.
Return the chicken thighs to the pan, nestling them into the rice mixture. Do not stir after this point to allow the rice to develop a crispy bottom layer.
Reduce the heat to medium-low, cover the pan with a lid or foil, and let the paella simmer for 15-20 minutes. Check occasionally to ensure the liquid hasn’t fully evaporated. Add a splash of water if needed.
With 5 minutes remaining, sprinkle the frozen peas over the top and recover the pan.
Once the rice is tender and the liquid is absorbed, remove the pan from the heat. Let it rest for 5 minutes.
Garnish with chopped parsley and serve with lemon wedges on the side. Enjoy!
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 4715 mg | 205% | |
| Total Carbohydrate | 144.3 g | 52% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 29.9 g | ||
| Protein | 131.9 g | 264% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 338 mg | 26% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3161 mg | 67% | |
*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.
