Sunny Chicken Paella
Bring a taste of sunny Spain to your kitchen with this vibrant and flavor-packed Sunny Chicken Paella. This one-pan wonder combines tender, seasoned chicken thighs with fragrant saffron-infused rice, smoky paprika, and a medley of colorful vegetables, including sweet red bell peppers, peas, and savory tomatoes. Perfectly cooked over a bed of short-grain rice, this paella achieves that iconic golden hue and comforting texture. finished with a sprinkle of fresh parsley and a zest of lemon wedges for a citrusy brightness. With just 15 minutes of prep and simple-to-follow steps, this hearty yet elegant dish is ideal for impressing dinner guests or elevating weeknight meals. Whether you're a seasoned cook or a paella newcomer, this recipe delivers all the rich, authentic flavors of Spain in under an hour.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 minced garlic cloves
- 1.5 cups short-grain rice (such as Arborio or Bomba)
- 3.5 cups chicken broth
- 0.25 teaspoons saffron threads
- 1 cup canned diced tomatoes
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or paella pan over medium heat.
Season the chicken thighs with salt, pepper, and smoked paprika. Sear the chicken in the skillet for 4-5 minutes per side, until golden brown but not fully cooked. Remove the chicken and set aside.
Add the remaining 1 tablespoon of olive oil to the pan. Sauté the diced onion and red bell pepper for 3-4 minutes, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the rice to the pan and stir to coat it in the vegetable mixture, toasting it for about 2 minutes.
Pour in the chicken broth and sprinkle the saffron threads into the liquid. Add the canned diced tomatoes and stir to combine.
Nestle the partially cooked chicken thighs back into the pan, submerging them slightly in the liquid.
Reduce the heat to medium-low, cover the pan, and simmer for 20-25 minutes, or until the rice is tender and the liquid is mostly absorbed.
Sprinkle the frozen peas over the top of the paella during the last 5 minutes of cooking.
Once cooked, remove the pan from heat and let the paella rest, uncovered, for 5 minutes.
Garnish with fresh parsley and serve with lemon wedges on the side for a bright, citrusy finish.
Nutrition Facts
Calories |
1519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2361 mg | 103% | |
| Total Carbohydrate | 115.8 g | 42% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 13.4 g | ||
| Protein | 140.6 g | 281% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 238 mg | 18% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2547 mg | 54% | |
*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.
