Easy Chicken Paella
This Easy Chicken Paella is a simplified version of the classic Spanish dish, featuring saffron-infused rice, juicy chicken, and colorful bell peppers, all cooked in one pan for maximum flavor. Unlike traditional paella, which often includes seafood, this version focuses on tender, well-seasoned chicken, making it more accessible and beginner-friendly. It’s perfect for a weeknight dinner, family gathering, or meal prep.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
For the Paella:
2 tbsp olive oil
1 lb (450g) boneless, skinless chicken thighs (or chicken breasts), cut into bite-sized pieces
1 small onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 ½ cups Arborio rice (or Spanish Bomba rice)
1 tsp smoked paprika
½ tsp ground turmeric (for color, if saffron isn’t available)
1 pinch saffron threads (optional, for authentic flavor)
1 tsp salt
½ tsp black pepper
1 (14 oz) can diced tomatoes (with juices)
3 cups chicken broth
½ cup frozen peas
¼ cup fresh parsley, chopped
1 lemon, cut into wedges
Instructions
Step 1: Sear the Chicken
1. Heat olive oil in a large skillet or paella pan over medium-high heat.
2. Add chicken pieces, season with salt and pepper, and sear for 5-6 minutes until browned. Remove and set aside.
Step 2: Saute the Aromatics
1. In the same pan, reduce heat to medium.
2. Add onions, garlic, and bell peppers, cooking for 3-4 minutes until softened.
3. Stir in smoked paprika, turmeric, and saffron (if using).
Step 3: Cook the Rice
1. Add rice and stir to coat in the spices.
2. Pour in diced tomatoes and chicken broth, stirring to combine.
3. Return the chicken to the pan, nestling it into the rice mixture.
Step 4: Simmer Without Stirring
1. Reduce heat to low, cover, and let simmer for 20 minutes.
2. Add peas in the last 5 minutes of cooking.
3. Avoid stirring to allow a crispy socarrat (golden crust) to form at the bottom.
Step 5: Serve & Garnish
1. Remove from heat and let rest for 5 minutes.
2. Garnish with fresh parsley and lemon wedges.
3. Serve hot and enjoy!
Notes & Tips
Rice choice matters: Use Bomba rice or Arborio rice for the best texture.
Don’t stir while simmering: This helps develop the crispy socarrat at the bottom.
Customize it: Add chorizo, shrimp, or vegetables to switch things up.
For a smoky flavor: Use fire-roasted tomatoes or add a touch of smoked paprika.
Meal prep & storage: Store in an airtight container for up to 3 days. Reheat gently with a splash of broth.
Frequently Asked Questions
1. Can I use a different type of rice?
Yes! While Bomba or Arborio rice is best, you can use long-grain rice, though the texture may differ.
2. What can I use instead of saffron?
A mix of turmeric and smoked paprika gives a similar color and depth of flavor.
3. Can I make this dish spicy?
Yes! Add red pepper flakes or chopped chorizo for extra heat.
4. How do I get the perfect socarrat?
After cooking, increase the heat for 1-2 minutes to crisp the bottom layer.
5. Can I freeze leftovers?
Yes! Store in freezer-safe containers for up to 2 months. Reheat with a little broth.
Nutritional Information
Calories: ~480
Protein: 32g
Carbohydrates: 52g
Fat: 12g
Saturated Fat: 2g
Fiber: 5g
Sugar: 6g
Sodium: 680mg