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!

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

Find it online: https://www.heresyourdinner.com/easy-chicken-paella-42-minutes/