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Homemade Chicken Paella Recipe photo

Chicken Paella Recipe

This Chicken Paella is a vibrant twist on a classic dish! Packed with flavor and perfect for gatherings, it’s a must-try!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Spanish
Ingredients Equipment Method Notes

Ingredients
  

For the Paella:
  • 1 tablespoon Olive Oil extra virgin
  • 4 pieces Boneless, skinless Chicken Thighs cut into bite-sized pieces
  • 1 cup Yellow Onion diced
  • 1 cup Red Bell Pepper diced
  • 3 cloves Garlic minced
  • 1.5 cups Arborio Rice short-grained
  • 1 teaspoon Smoked Paprika
  • 0.5 grams Saffron Threads or crushed saffron
  • 1 can Canned Tomatoes drained
  • 3 cups Chicken Broth low-sodium
  • 1 cup Frozen Green Peas
  • 1 cup Fresh Parsley for garnish
  • 1 piece Lemon cut into wedges

Equipment

  • Large skillet or paella pan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving spoon

Method
 

Cooking Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. Stir in the minced garlic, smoked paprika, and saffron threads. Cook for another minute until fragrant.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.