Chicken Paella

Savor the vibrant flavors of Spain with this hearty Chicken Paella recipe, a one-pan dish brimming with comfort and tradition. Tender, golden-seared chicken thighs rest atop a bed of saffron-infused short-grain rice, perfectly seasoned with smoked paprika, garlic, and a touch of tomato paste for depth. The addition of vibrant red bell peppers, sweet peas, and a sprinkle of fresh parsley create a beautiful medley of colors and textures. This recipe not only captures the essence of authentic paella but simplifies the process, making it approachable for home cooks. Serve this aromatic dish straight from the pan, garnished with zesty lemon wedges for an irresistible meal your whole family will love. Perfect for weeknight dinners or an impressive centerpiece for gatherings, this easy Chicken Paella is a must-try!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 6 pieces chicken thighs
• 1.5 teaspoons sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 1 large yellow onion
• 1 large red bell pepper
• 4 garlic cloves
• 2 tablespoons tomato paste
• 0.5 teaspoon saffron threads
• 2 cups short-grain rice (such as Bomba or Arborio)
• 4 cups chicken broth
• 1 cup frozen peas
• 1 medium lemon
• 2 tablespoons fresh parsley

Directions

Step 1

Heat 3 tablespoons of olive oil in a large, deep skillet or paella pan over medium-high heat.

Step 2

Season the chicken thighs with 1 teaspoon of sea salt, 1 teaspoon of ground black pepper, and 1 teaspoon of smoked paprika.

Step 3

Place the chicken thighs skin-side down in the pan and sear for about 4-5 minutes on each side, or until golden brown. Remove the chicken from the pan and set aside.

Step 4

Reduce the heat to medium and add the chopped yellow onion and sliced red bell pepper to the pan. Cook for 5 minutes until the vegetables begin to soften.

Step 5

Add the minced garlic cloves and cook for another minute until fragrant.

Step 6

Stir in 2 tablespoons of tomato paste and 0.5 teaspoon of saffron threads, cooking for 1-2 more minutes.

Step 7

Add 2 cups of short-grain rice to the pan, stirring well to coat the rice with the spices and vegetables.

Step 8

Pour in 4 cups of chicken broth, and bring the mixture to a gentle boil.

Step 9

Nestle the seared chicken thighs back into the pan on top of the rice, skin-side up.

Step 10

Reduce the heat to low, cover the pan with a lid or foil, and allow the paella to simmer gently for 20-25 minutes or until the rice is cooked and the chicken is tender.

Step 11

In the last 5 minutes of cooking, scatter 1 cup of frozen peas over the top of the paella, then cover again until the peas are heated through.

Step 12

Remove the paella from heat and let it rest for 5 minutes before serving.

Step 13

Cut the lemon into wedges and chop 2 tablespoons of fresh parsley.

Step 14

Garnish the paella with lemon wedges and sprinkle with chopped parsley before serving.

Nutrition Facts

Serving size	(2885.0g)

Amount per serving	% Daily Value*
Calories	3160.6

Total Fat 144.3g	0%
Saturated Fat 36.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 846mg	0%
Sodium 6496.9mg	0%
Total Carbohydrate 183.6g	0%
Dietary Fiber 20.5g	0%
Total Sugars 29.1g
Protein 272.2g	0%

Vitamin D 63IU	0%
Calcium 370.0mg	0%
Iron 18.0mg	0%
Potassium 4644.4mg	0%

*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.

Source of Calories

Fat: 41.6%

Protein: 34.9%

Carbs: 23.5%