Sunny Chicken Paella

Bring a taste of sunny Spain to your kitchen with this vibrant and flavor-packed Sunny Chicken Paella. This one-pan wonder combines tender, seasoned chicken thighs with fragrant saffron-infused rice, smoky paprika, and a medley of colorful vegetables, including sweet red bell peppers, peas, and savory tomatoes. Perfectly cooked over a bed of short-grain rice, this paella achieves that iconic golden hue and comforting texture. finished with a sprinkle of fresh parsley and a zest of lemon wedges for a citrusy brightness. With just 15 minutes of prep and simple-to-follow steps, this hearty yet elegant dish is ideal for impressing dinner guests or elevating weeknight meals. Whether you're a seasoned cook or a paella newcomer, this recipe delivers all the rich, authentic flavors of Spain in under an hour.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 minced garlic cloves
• 1.5 cups short-grain rice (such as Arborio or Bomba)
• 3.5 cups chicken broth
• 0.25 teaspoons saffron threads
• 1 cup canned diced tomatoes
• 0.5 cup frozen peas
• 2 tablespoons fresh parsley, chopped
• 4 lemon wedges

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, deep skillet or paella pan over medium heat.

Step 2

Season the chicken thighs with salt, pepper, and smoked paprika. Sear the chicken in the skillet for 4-5 minutes per side, until golden brown but not fully cooked. Remove the chicken and set aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the pan. Sauté the diced onion and red bell pepper for 3-4 minutes, until softened.

Step 4

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 5

Add the rice to the pan and stir to coat it in the vegetable mixture, toasting it for about 2 minutes.

Step 6

Pour in the chicken broth and sprinkle the saffron threads into the liquid. Add the canned diced tomatoes and stir to combine.

Step 7

Nestle the partially cooked chicken thighs back into the pan, submerging them slightly in the liquid.

Step 8

Reduce the heat to medium-low, cover the pan, and simmer for 20-25 minutes, or until the rice is tender and the liquid is mostly absorbed.

Step 9

Sprinkle the frozen peas over the top of the paella during the last 5 minutes of cooking.

Step 10

Once cooked, remove the pan from heat and let the paella rest, uncovered, for 5 minutes.

Step 11

Garnish with fresh parsley and serve with lemon wedges on the side for a bright, citrusy finish.

Nutrition Facts

Serving size	(1899.5g)

Amount per serving	% Daily Value*
Calories	1519.4

Total Fat 51.8g	0%
Saturated Fat 14.1g	0%
Polyunsaturated Fat 0g
Cholesterol 567.0mg	0%
Sodium 2361.4mg	0%
Total Carbohydrate 115.8g	0%
Dietary Fiber 8.0g	0%
Total Sugars 13.4g
Protein 140.6g	0%

Vitamin D 31.8IU	0%
Calcium 238.2mg	0%
Iron 8.8mg	0%
Potassium 2546.6mg	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: 31.3%

Protein: 37.7%

Carbs: 31.0%