Chicken Paella Recipe
If you’re looking to bring the flavors of Spain right into your home, this chicken paella recipe is exactly what you need. Whether you’re making a paella recipe chicken for a cozy family dinner or planning to impress guests, this dish never disappoints. It’s an easy, flavorful one-pan meal with a touch of elegance, and honestly, I can’t stop making it!
Why I Love This Recipe
This chicken paella recipe authentic is so versatile and incredibly satisfying. It has everything – tender chicken, saffron-infused rice, and those beautiful vegetables that make it a total crowd-pleaser. I make this at least once a month, and it’s always a hit! The best part? It’s so simple yet looks like you spent hours on it.
Servings
This recipe serves 4-6 people, making it perfect for family dinners or dinner parties!
Prep Time
20 min
Cook Time
45 min
Serves
4–6 people
Equipment
- Large skillet or paella pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Sharp knife and cutting board
Ingredients
- 1 lb chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice (or any short-grain rice)
- 1 1/2 cups chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads
- 1 cup peas (frozen or fresh)
- 1/4 cup fresh parsley, chopped
- 1 lemon, cut into wedges
- Salt and pepper to taste
Step by Step Method
Step 1:
Heat olive oil in a large skillet or paella pan over medium-high heat. Season the chicken thighs with salt and pepper, then brown them in the pan for about 5 minutes on each side. Remove the chicken and set it aside.
Step 2:
In the same pan, add the onion, red bell pepper, and garlic. Sauté for 3-4 minutes until softened and fragrant.
Step 3:
Add the rice, smoked paprika, and saffron threads to the pan. Stir to coat the rice evenly with the oil and spices.
Step 4:
Pour in the chicken broth and bring to a simmer. Once it’s simmering, return the chicken to the pan, skin-side up. Cover and cook on low heat for about 25-30 minutes until the rice is tender and the chicken is cooked through.
Step 5:
Add the peas in the last 5 minutes of cooking. Once done, garnish with chopped parsley and lemon wedges for a fresh, zesty finish.
Tips & Variations
- For Extra Flavor: Add a splash of white wine when sautéing the vegetables to give the dish more depth.
- Protein Options: You can use chicken breasts or even add seafood like shrimp and mussels to create a mixed paella!
- Rice Substitutes: If you don’t have Arborio rice, you can use regular long-grain rice, though the texture may vary.
Nutrition
Approximate nutrition per serving:
- Calories: 400
- Protein: 30g
- Carbs: 40g
- Fat: 15g
Diet & Allergen Info
This chicken paella recipe is gluten-free and nut-free. It can also be made dairy-free if you omit any cheese garnishes. It’s a great option for a wholesome meal with loads of flavor!
Storage Suggestions
Leftovers keep well in the fridge for 2-3 days. Simply reheat in the microwave or on the stovetop, adding a little extra broth or water if necessary to keep the rice moist.
FAQ
Can I make this recipe ahead of time?
Yes! Paella actually reheats wonderfully, so it’s a great make-ahead option. Just store it in an airtight container in the fridge, and reheat when ready to serve.
What can I serve with this paella?
I love pairing this with a side salad or some roasted vegetables. You can also serve it with some crusty bread to soak up all the delicious flavors!
