Easy Chicken Paella (42 Minutes)

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Paella, the iconic Spanish dish, is a wonderous and flavorful dish from top to bottom.

This easy chicken paella version simplifies the classic recipe without compromising on taste.

It’s an excellent one-pot meal that combines tender chicken, aromatic spices, and vibrant vegetables, perfect for a family dinner or entertaining friends. Let’s begin!

  • Prep Time: 5 minutes
  • Cook Time: 37 minutes
  • Total Time: 42 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 large onion, finely chopped
  • 1 red bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice or short-grain rice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon saffron threads (optional)
  • 1/4 teaspoon ground turmeric
  • 4 cups chicken broth
  • 1 can (14 oz) diced tomatoes, drained
  • 1 cup frozen peas (optional)
  • Salt and pepper to taste
  • Lemon wedges and fresh parsley for serving
  • Sour cream, hot sauce, for serving (optional)

Instructions

  1. Sauté Chicken (5 minutes):
    Heat the olive oil in a large skillet or paella pan over medium-high heat. Season the chicken pieces with salt and pepper, then sauté until browned and cooked through. Transfer to a plate and set aside.
  2. Cook Aromatics (5 minutes):
    In the same pan, add the onion and bell pepper and cook until softened. Add the garlic and cook for another minute until fragrant.
  3. Add Rice and Spices (2 minutes):
    Stir in the rice, smoked paprika, saffron if using, and turmeric until the rice is well coated with the oil and spices.
  4. Add Liquids and Chicken (20 minutes):
    Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce the heat to low. Add the browned chicken back into the pan, cover, and simmer for about 20 minutes, or until the rice is almost cooked through.
  5. Add Peas and Finish Cooking (5 minutes):
    Stir in the frozen peas (if using) and continue to cook until the rice is tender and the liquid has been absorbed. If the rice is not quite done but the liquid is absorbed, add a bit more broth or water and continue cooking until ready.
  6. Rest (5 minutes):
    Remove from heat and let the paella stand covered for 5 minutes to allow the flavors to meld.
  7. Serve (2 minutes):
    Fluff the paella with a fork, then serve hot with lemon wedges and a sprinkle of fresh parsley.

Notes

This easy chicken paella brings the essence of Spanish cuisine into your kitchen with minimum fuss. It’s all about the layers of flavor from the spices and the succulence of well-cooked chicken.

Remember to let the dish rest before serving to enhance the flavors further. A tip for a perfect paella is to avoid stirring too much once the rice has started cooking, as traditional paella has a slightly crispy bottom known as ‘socarrat.’

Pair with a glass of Spanish white wine, and you have a meal that’s both comforting and exotic. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 520
  • Sugar: 5g
  • Sodium: 900mg
  • Fat: 14g
  • Carbohydrates: 65g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 110mg

Pair this with...

Spanish Pan con Tomato

To start, grab a rustic baguette or loaf of country bread, and slice it into half-inch thick pieces. Toast these slices either in a toaster until they're golden brown, or go traditional by slightly charring them on a grill. While your bread's toasting, cut a ripe tomato in half. Here comes the magic: take a toasted slice, and while it's still warm, rub one side vigorously with the cut side of the tomato. The juice and pulp should soak into the bread, giving it a gorgeous rosy hue. Follow this up by drizzling some good-quality olive oil over the top. A sprinkle of sea salt and maybe a rub of raw garlic clove, and you've transported your taste buds straight to a Spanish veranda. Serve immediately while everything's fresh and vibrant.

Marinated Artichokes

Start with fresh artichoke hearts. If you're using whole artichokes, trim away the outer leaves and steam until tender, then scoop out the inner fuzzy choke, leaving just the tender heart. For the marinade, combine olive oil, lemon juice, minced garlic, a pinch of dried oregano (or fresh herbs if you have them), salt, and pepper. Add a little red pepper flake if you're in the mood for some heat. Immerse the artichoke hearts in this marinade and let them soak in all that zesty goodness for a few hours, or overnight for even more flavor. Before serving, top with fresh parsley or other fresh herbs.

Avocado and Tomato Salad

Start by halving ripe cherry tomatoes, which offer sweet-tartness. Slice up a ripe avocado, its creaminess contrasting beautifully with the tomatoes. Thinly slice some red onion for a hint of zesty sharpness. Crumble in a good amount of feta cheese which adds a salty, tangy bite. For a touch of aromatic freshness, chop up some basil leaves and sprinkle them in. Now, for the dressing: a simple drizzle of olive oil and a squeeze of lemon or lime juice will enhance the natural flavors of the ingredients. Season with salt and pepper to taste, give everything a gentle toss, ensuring not to mash the avocado.

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