If you’re looking for a quick, healthy and delicious meal that can be easily prepared in one pan, then you should definitely try making this Easy Chicken Paella. This Spanish classic involves cooking rice and chicken with fragrant saffron, onions, bell peppers, garlic, and diced tomatoes. The dish is packed with flavor and is a one-pot wonder, which makes it a hit among busy households. Moreover, it can be customized with your favorite vegetables and toppings for added nutrients and extra deliciousness. Don’t miss out on this savory and satisfying dish, give it a try today!
Here is why you might love this Easy Chicken Paella Recipe
1. Quick and effortless: The recipe is easy to make and takes only 30 minutes to prepare, making it an ideal choice for busy weeknights.
2. Flavorful and wholesome: The use of aromatic spices, saffron, and vegetables make this chicken paella an appetizing and nourishing meal that satisfies your hunger and tickles your taste buds.
3. Versatile and adaptable: The recipe can be tweaked and adjusted to your liking, allowing you to experiment with different ingredients, spices, and flavors and create your unique version of this classic Spanish dish.
Easy Chicken Paella Recipe
Ingredients
- 2 chicken breasts cubed
- 1 onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 tomato chopped
- 1 cup (202.9 g) arborio rice
- 2 cups (476.8 g) chicken broth
- 1/2 teaspoon (0.5 teaspoon) smoked paprika
- 1/4 teaspoon (0.2 teaspoon) saffron threads
- 1/4 cup (36.8 g) frozen peas
- 1/4 cup (15.2 g) fresh parsley chopped
- 1/2 teaspoon (0.5 teaspoon) salt
- 1/2 teaspoon (0.5 teaspoon) black pepper
- 1 teaspoon extra virgin olive oil
Instructions
- Cube 2 boneless, skinless chicken breasts
- Chop 1 onion, 1 red bell pepper, and 1 yellow bell pepper
- Mince 2 cloves garlic
- Chop 1 tomato
- Heat olive oil in a large skillet over medium heat
- Add chicken and cook until browned, remove from skillet and set aside
- In the same skillet, add onion and garlic, cook until soft and translucent
- Add chopped peppers and tomato, cook for a few more minutes
- Stir in 1 cup Arborio rice until coated in oil
- Pour in 2 cups chicken broth, add 1/2 teaspoon smoked paprika and 1/4 teaspoon saffron threads, bring to a boil
- Reduce heat to low, cover and let simmer for 20-25 minutes, until rice is tender and liquid is absorbed
- Add 1/4 cup frozen peas and cook for a few more minutes until heated through
- Stir in cooked chicken and 1/4 cup chopped fresh parsley
- Season with salt and pepper to taste
- Serve hot and enjoy!
Notes
2. Cut the chicken into small pieces to ensure that it cooks evenly throughout the paella.
3. Sear the chicken before cooking it with the rice to give it more flavor and texture.
4. Use a large, shallow paella pan to ensure that the rice and ingredients cook evenly and don't become too crowded.
5. Toast the rice with a bit of oil before adding the broth to give the dish a nutty flavor and prevent it from becoming overly starchy.
6. Simmer the chicken and rice together, adding broth gradually and stirring frequently to prevent sticking and ensure even cooking.
7. Add bay leaves, paprika, and other seasonings to enhance the flavor of the dish.
8. Finish the paella with a squeeze of fresh lemon juice and a sprinkle of parsley for a bright, fresh flavor.
9. Allow the paella to rest for a few minutes before serving to allow the flavors to meld and the rice to settle.
10. Enjoy with a glass of Spanish wine and a side salad for a complete meal.
Nutrition
Data source: USDA
Main Ingredients Explained
| Main Ingredient | Description | Alternatives |
|---|---|---|
| Chicken | A protein source commonly used in paella dishes. It can be boneless or bone-in, and skinless or with skin. | Shrimp, chorizo, sausage, or tofu for a vegetarian option. |
| Rice | The base of the dish, usually a short-grain rice such as bomba or Arborio is used. It absorbs the flavors of the broth and other ingredients. | Brown rice, quinoa, or couscous for a healthier twist. |
| Broth | The liquid used to cook the rice and give the dish its characteristic flavor. Chicken broth is commonly used, but vegetable, seafood, or saffron broth can also be used. | Water can be used in a pinch, but it won’t impart as much flavor as broth. |
Storage Tips
Storing: Once cooked, the chicken paella should be cooled down to room temperature before it is stored. It can be stored in an airtight container in the fridge for up to four days.
Freezing: Chicken paella can be frozen in an airtight container for up to three months. It is best to freeze it as soon as it has cooled to room temperature.
Defrosting: To defrost the chicken paella, move it from the freezer to the fridge and let it thaw slowly overnight. Once defrosted, reheat it thoroughly in a microwave or oven until it is hot all the way through.
To ensure freshness and quality, it is recommended to consume the chicken paella within the recommended storage time.
Recipe Variations
1. Seafood Paella: Replace chicken with seafood options such as shrimp, mussels, clams, and scallops. Add a touch of saffron for a more authentic taste.
2. Vegetarian Paella: Replace chicken with roasted vegetables such as bell peppers, eggplant, and zucchini. Use vegetable broth instead of chicken broth.
3. Chorizo Paella: Add sliced chorizo to the recipe for a smoky and spicy flavor. This version is popular in traditional Spanish cuisine.
4. Sausage and Pepper Paella: Replace chicken with sliced Italian sausage and sautéed bell peppers. Add paprika for a mildly spicy taste.
5. Paella Mixta: Combine chicken and seafood for a rich and indulgent paella. This version is perfect for special occasions and large gatherings.
What To Serve With
Here are a few suggestions for what to serve with Easy Chicken Paella Recipe:
1. A fresh green salad with a light vinaigrette dressing
2. Crusty bread, toasted or grilled with garlic butter
3. Grilled or roasted vegetables, such as bell peppers, zucchini, or asparagus
4. Sangria or a fruity white wine
5. Lemon wedges to squeeze over the finished paella for an extra tangy kick *
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