Chicken Paella Recipe
There’s something magical about paella; it brings a taste of Spain straight to your kitchen. This Chicken Paella Recipe is a delightful twist on the traditional dish, introducing tender chicken thighs cooked to perfection with aromatic spices and fresh vegetables. The vibrant colors and rich flavors will transport you to a sunny Mediterranean coastline, making it a perfect dish for family gatherings or cozy dinners. Whether you are a seasoned cook or a beginner in the kitchen, this recipe is both approachable and rewarding.
Top Reasons to Make Chicken Paella Recipe
- Flavorful and Aromatic: Infused with saffron and smoked paprika, this paella is bursting with flavor.
- One-Pan Wonder: Cook everything in one pan for easy cleanup and less fuss.
- Customizable: This recipe allows for various ingredient substitutions, so you can tailor it to your taste.
- Impressive Presentation: Serve it straight from the pan for a beautiful and rustic presentation.
- Comfort Food: Hearty ingredients make this a satisfying meal that warms the soul.
Ingredient Notes
- Olive Oil: Use extra virgin olive oil for a rich flavor.
- Chicken Thighs: Boneless, skinless chicken thighs are juicy and flavorful, perfect for this dish.
- Salt and Pepper: Essential for seasoning and enhancing the dish’s flavors.
- Yellow Onion: Adds sweetness and depth to the base of the dish.
- Red Bell Pepper: Provides color and a slight sweetness; you can also use green or yellow peppers.
- Garlic: Freshly minced garlic adds aromatic flavor.
- Arborio Rice: Short-grained rice that absorbs flavors and creates a creamy texture.
- Smoked Paprika: Adds a smoky depth to the dish; regular paprika can be substituted, but the flavor will vary.
- Saffron Threads: A key ingredient for authentic flavor; use crushed saffron for better infusion.
- Canned Tomatoes: Provides acidity and sweetness; ensure they are drained well.
- Chicken Broth: Use low-sodium broth for a balanced flavor; homemade broth is even better.
- Frozen Green Peas: For a pop of color and sweetness; fresh peas can also be used when in season.
- Fresh Parsley: For garnish, adding a fresh taste and vibrant color.
- Lemon Wedges: Serve on the side to brighten the dish with a citrusy zing.
Prep & Cook Tools
- Large Skillet or Paella Pan: A wide surface area helps the rice cook evenly.
- Wooden Spoon or Spatula: For stirring and preventing the rice from sticking.
- Measuring Cups and Spoons: Essential for accurate ingredient measurements.
- Knife and Cutting Board: For dicing the vegetables and chicken.
- Serving Spoon: For serving the paella directly from the pan.
Chicken Paella Recipe Made Stepwise
Step 1: Prepare the Ingredients
Gather all your ingredients and have them prepped. Dice the onion and red bell pepper, mince the garlic, and cut the chicken thighs into bite-sized pieces. This will make the cooking process smoother.
Step 2: Heat the Oil
In a large skillet or paella pan, heat 1 tablespoon of olive oil over medium heat. Once hot, add the diced onion and bell pepper. Sauté for about 5 minutes until the onions are translucent and the peppers are softened.
Step 3: Cook the Chicken
Add the chicken pieces to the pan. Season with salt and pepper to taste. Cook for about 7-10 minutes, stirring occasionally, until the chicken is browned and cooked through.
Step 4: Add Garlic and Spices
Stir in the minced garlic, smoked paprika, and saffron threads. Cook for another minute until fragrant.
Step 5: Incorporate the Rice
Add 1 1/2 cups of Arborio rice to the pan, stirring to coat the rice in the oil and spices. Allow the rice to toast slightly for about 2 minutes.
Step 6: Add Tomatoes and Broth
Pour in the drained canned tomatoes and 3 cups of low-sodium chicken broth. Stir to combine all the ingredients, ensuring the rice is evenly distributed.
Step 7: Simmer the Paella
Bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let it cook for about 20 minutes. Do not stir during this time, as you want the rice to form a crispy bottom layer.
Step 8: Add Peas
After 20 minutes, sprinkle 1 cup of frozen green peas over the top. Cover and cook for an additional 5 minutes until the peas are heated through and the rice is tender.
Step 9: Rest and Garnish
Remove the pan from heat and let it rest for about 5 minutes. Garnish with fresh parsley and serve with lemon wedges on the side for a burst of freshness.
Ingredient Flex Options
- Protein Variations: Substitute chicken with shrimp, mussels, or chorizo for different flavors.
- Vegetable Additions: Feel free to add additional vegetables like zucchini, artichokes, or green beans.
- Rice Alternatives: If Arborio rice isn’t available, short-grain rice or even quinoa can be used.
- Spice Adjustments: Adjust the amount of smoked paprika or add cayenne pepper for extra heat.
Learn from These Mistakes
- Don’t Stir Too Much: Stirring the rice while it cooks can prevent the formation of the crispy crust.
- Use the Right Pan: A wide, shallow pan allows for even cooking and better texture.
- Watch the Broth Ratio: Too much liquid can result in mushy rice, while too little can leave it undercooked.
- Let It Rest: Allowing the paella to rest after cooking enhances the flavors and improves texture.
Best Ways to Store
Leftover Chicken Paella can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to restore moisture. For longer storage, you can freeze the paella for up to 3 months. When ready to eat, thaw overnight in the refrigerator before reheating.
Quick Q&A
Can I use brown rice instead of Arborio rice?
While you can use brown rice, it will require a longer cooking time and more liquid. Adjust accordingly.
Is paella traditionally made with saffron?
Yes, saffron is a traditional ingredient in paella, providing its signature flavor and color. However, you can omit it or use turmeric as a substitute for color.
Can I make paella in advance?
Yes, you can prepare the ingredients and cook the paella ahead of time. Just reheat before serving.
What is the best way to serve paella?
Paella is best served family-style directly from the pan, allowing everyone to help themselves. Pair it with a fresh salad and crusty bread for a complete meal.
Final Bite
This Chicken Paella Recipe is not just a meal; it’s an experience filled with vibrant colors and rich flavors that will make your dinner table come alive. Each bite is a celebration of Spanish cuisine, infused with the warmth of home-cooked goodness. Whether you’re enjoying it with family or entertaining friends, this dish is sure to impress and satisfy. So gather your ingredients, don your apron, and get ready to create a culinary masterpiece that will transport you to the sun-soaked shores of Spain. Happy cooking!
Chicken Paella Recipe
Ingredients
Equipment
Method
- Gather all your ingredients and have them prepped. Dice the onion and red bell pepper, mince the garlic, and cut the chicken thighs into bite-sized pieces. This will make the cooking process smoother.
- In a large skillet or paella pan, heat 1 tablespoon of olive oil over medium heat. Once hot, add the diced onion and bell pepper. Sauté for about 5 minutes until the onions are translucent and the peppers are softened.
- Add the chicken pieces to the pan. Season with salt and pepper to taste. Cook for about 7-10 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Stir in the minced garlic, smoked paprika, and saffron threads. Cook for another minute until fragrant.
- Add 1 1/2 cups of Arborio rice to the pan, stirring to coat the rice in the oil and spices. Allow the rice to toast slightly for about 2 minutes.
- Pour in the drained canned tomatoes and 3 cups of low-sodium chicken broth. Stir to combine all the ingredients, ensuring the rice is evenly distributed.
- Bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let it cook for about 20 minutes. Do not stir during this time, as you want the rice to form a crispy bottom layer.
- After 20 minutes, sprinkle 1 cup of frozen green peas over the top. Cover and cook for an additional 5 minutes until the peas are heated through and the rice is tender.
- Remove the pan from heat and let it rest for about 5 minutes. Garnish with fresh parsley and serve with lemon wedges on the side for a burst of freshness.
Notes
- Use a wide, shallow pan for even cooking and better texture.
- Let the paella rest after cooking to enhance flavors.
- Store leftovers in an airtight container for up to 3 days.
