Delicious Chicken Paella

Transport your taste buds to the vibrant coasts of Spain with this Delicious Chicken Paella, a one-pan wonder brimming with bold flavors and wholesome ingredients. Tender, golden-brown chicken thighs are nestled into perfectly cooked paella rice, infused with the rich aroma of saffron and smoked paprika. This hearty dish is brightened with sweet red bell peppers, juicy grated tomatoes, and pops of color from frozen peas. The best part? A crispy, golden “socarrat” forms at the bottom for that authentic paella touch. Ready in under an hour, this crowd-pleasing recipe is perfect for a family dinner or a special gathering. Garnish with fresh parsley and serve with lemon wedges for a zesty finishing touch that ties it all together. Whether you're a paella pro or a first-time cook, this easy-to-follow recipe will make your kitchen the heart of a Spanish fiesta!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 tablespoons Olive oil
• 1 medium Onion, finely diced
• 3 cloves Garlic, minced
• 1 medium Red bell pepper, diced
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Saffron threads
• 1.5 cups Paella rice (such as Bomba or Calasparra)
• 4 cups Chicken broth, warm
• 2 medium Tomatoes, grated
• 1 cup Frozen peas
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Flat-leaf parsley, chopped (optional, for garnish)
• 4 pieces Lemon wedges (optional, for serving)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, shallow pan (paella pan or wide skillet) over medium-high heat.

Step 2

Add the chicken pieces, season with a pinch of salt and pepper, and cook until golden on all sides. Remove the chicken from the pan and set it aside.

Step 3

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the diced onion until soft and translucent, about 5 minutes.

Step 4

Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.

Step 5

Add the smoked paprika and saffron threads, stirring to evenly coat the vegetables.

Step 6

Stir in the grated tomatoes and cook for 3-4 minutes, allowing the mixture to thicken slightly.

Step 7

Add the paella rice to the pan, stirring to coat it in the tomato mixture.

Step 8

Pour in the warm chicken broth and season with salt and black pepper. Stir to combine, then arrange the cooked chicken pieces on top of the rice.

Step 9

Bring the mixture to a gentle simmer and allow it to cook uncovered for 20-25 minutes. Avoid stirring, as this helps create a crispy layer of rice at the bottom (the socarrat).

Step 10

About 10 minutes into cooking, sprinkle the frozen peas evenly over the top.

Step 11

Check that the liquid has been absorbed and the rice is tender. If needed, add a small splash of broth and cook for a few more minutes.

Step 12

Remove the pan from the heat, cover it loosely with foil, and let it rest for 5 minutes.

Step 13

Garnish with chopped parsley and serve with lemon wedges on the side, if desired.

Nutrition Facts

Serving size	(2408.8g)

Amount per serving	% Daily Value*
Calories	2814.2

Total Fat 104.1g	0%
Saturated Fat 22.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 525mg	0%
Sodium 6217.3mg	0%
Total Carbohydrate 294.9g	0%
Dietary Fiber 19.6g	0%
Total Sugars 24.2g
Protein 170.6g	0%

Vitamin D 35IU	0%
Calcium 241.1mg	0%
Iron 11.5mg	0%
Potassium 2928.7mg	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: 33.5%

Protein: 24.4%

Carbs: 42.1%