Chicken Paella
The ultimate comfort food, Chicken Paella is rich, flavorful, and perfect for any occasion. With tender chicken, aromatic spices, and creamy Arborio rice, this easy weeknight dinner will leave your family asking for seconds. Make it tonight!
Equipment
- Skillet
- Frying Pan
- Saucepan
- Chef's Knife
- Cutting Board
- Wooden Spoon
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs
- to taste salt
- to taste pepper
- 1 medium yellow onion
- 1 medium red bell pepper
- 3 cloves garlic
- 1.5 cups Arborio rice
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon saffron threads
- 1 can diced tomatoes
- 3 cups low-sodium chicken broth
- 1 cup frozen green peas
- fresh parsley
- lemon wedges
Instructions
- In a large skillet or paella pan, heat olive oil over medium-high heat. The oil should shimmer—this means it's hot and ready for the next step. Add the chicken thighs, season with salt and pepper, and cook until they're nicely browned on all sides. This should take about 5 to 7 minutes. The aroma will be fantastic!
- Once browned, remove the chicken from the pan and set it aside. In the same pan, add the diced onion and red bell pepper. Cook them until they're softened, which should take around 5 minutes. Stir occasionally and enjoy the mingling flavors filling your kitchen.
- Now, it’s time to add the minced garlic. Stir it in and cook until it becomes fragrant, about 1 minute. Be careful not to let it burn, as it can turn bitter.
- Next, add the Arborio rice into the pan and stir well with the vegetables, allowing the rice to become coated in the oils and spices. This step is crucial as it enhances the flavor. Sprinkle in the smoked paprika and saffron threads, stirring to combine. You’ll notice how the rice starts to absorb the colors and flavors.
- Pour in the diced tomatoes and chicken broth. Bring the mixture to a simmer, and then return the browned chicken back into the pan. Ensure everything is mixed well and let it come to a lovely simmer.
- Cover the pan and let it cook for 25 minutes on low heat. During this time, resist the urge to lift the lid! The rice will soak up all the flavors and juices, turning tender and delicious.
- After 25 minutes, uncover the pan and stir in the frozen green peas. Cook for an additional 5 minutes, allowing the peas to heat through and adding a touch of freshness.
- Once done, taste and adjust seasoning with more salt and pepper if needed. Remove the pan from heat. The Chicken Paella should look vibrant and inviting, with a perfect balance of colors.
- Garnish with chopped fresh parsley and serve with lemon wedges on the side. The squeeze of lemon right before eating brightens up the dish beautifully. Enjoy!
Notes
When storing leftovers, keep them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can also freeze it for up to 2 months but make sure to cool it completely first. This dish is perfect for gatherings, family dinners, or even special occasions. Don't forget to serve it with a fresh green salad or crusty garlic bread!