This dish combines the rich, golden flavors of classic Spanish paella with the comfort of tender, seasoned chicken. It’s a complete meal cooked in one pan, making both preparation and cleanup easy. The rice absorbs all the spices, broth, and juices from the chicken, resulting in a vibrant, deeply satisfying dish with bold color and comforting texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs or drumsticks, bone-in and skin-on salt black pepper smoked paprika olive oil onion, chopped garlic, minced red bell pepper, sliced tomatoes, diced or grated short-grain rice (such as bomba or arborio) chicken broth saffron threads (or turmeric as a substitute) frozen peas lemon wedges (for serving) fresh parsley (optional, for garnish)
Directions
Season chicken with salt, pepper, and smoked paprika.
Heat olive oil in a large, deep skillet or paella pan over medium heat. Sear chicken on both sides until browned. Remove and set aside.
In the same pan, sauté onion and bell pepper until softened, about 5–7 minutes.
Stir in garlic and cook for another minute.
Add diced tomatoes and cook until slightly reduced, about 5 minutes.
Stir in rice and saffron (or turmeric), coating it well in the tomato mixture.
Pour in chicken broth and stir gently. Return chicken to the pan, nestling it into the rice.
Bring to a gentle simmer. Cook uncovered for 25–30 minutes, or until the rice is tender and liquid is mostly absorbed. Do not stir while cooking to allow the bottom to crisp slightly.
In the final 5 minutes, scatter peas over the top.
Once cooked, remove from heat and cover loosely with foil. Let rest for 5–10 minutes.
Garnish with lemon wedges and parsley before serving.
Servings and timing
This recipe serves 4 to 6 people. Preparation time: 15 minutes Cooking time: 40 minutes Total time: 55 minutes
Variations
Make it spicy: Add a pinch of cayenne or red pepper flakes.
Use boneless chicken: Boneless thighs or breasts can be used for quicker cooking.
Include other vegetables: Artichokes, green beans, or olives add great texture and flavor.
Seafood version: Add shrimp or mussels during the last 10 minutes of cooking for a mixed paella.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of broth or water to prevent drying out. Avoid freezing, as the texture of the rice may change when thawed.
FAQs
What type of rice is best for paella?
Short-grain rice like bomba or arborio is ideal, as it absorbs flavor well and maintains a firm texture.
Can I use boneless chicken?
Yes, but reduce cooking time slightly to avoid overcooking the meat.
What is a good saffron substitute?
Turmeric adds color and a mild earthy flavor as a budget-friendly alternative.
Do I need a paella pan?
No. A wide, shallow skillet works well, as long as it distributes heat evenly.
Why shouldn’t I stir the rice while cooking?
Paella is traditionally cooked undisturbed to allow a crispy bottom layer, known as socarrat, to form.
Can I make this dish vegetarian?
Yes. Use vegetable broth and substitute chicken with chickpeas or more vegetables.
How do I know when the rice is done?
The rice should be tender but not mushy, and most of the liquid should be absorbed.
Can I prepare it in advance?
You can prep the ingredients ahead of time, but for best texture, cook fresh and serve immediately.
What sides go well with chicken paella?
A green salad, crusty bread, or marinated olives make great accompaniments.
Is this dish gluten-free?
Yes, as long as the chicken broth and other ingredients are gluten-free.
Conclusion
Chicken and Paella is a warm, colorful dish that brings the flavors of Spain to your kitchen in a simple, approachable way. With its tender chicken, fragrant rice, and bursts of vegetables, it’s perfect for sharing around the table. Whether you’re cooking for a weeknight meal or a casual dinner party, this dish is sure to impress and satisfy.
Chicken and Paella is a flavorful one-pan Spanish-inspired dish featuring bone-in chicken, saffron-infused rice, and vegetables. It delivers the rich taste of traditional paella in a simpler, hearty format perfect for family meals or gatherings.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4 to 6 servings
Category:Dinner
Method:Stovetop
Cuisine:Spanish
Diet:Gluten Free
Ingredients
6 bone-in, skin-on chicken thighs or drumsticks
Salt, to taste
Black pepper, to taste
1 teaspoon smoked paprika
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, sliced
2 tomatoes, diced or grated
1 1/2 cups short-grain rice (such as bomba or arborio)
3 1/2 cups chicken broth
1/4 teaspoon saffron threads (or 1/2 teaspoon turmeric as a substitute)
1 cup frozen peas
Lemon wedges, for serving
Fresh parsley, chopped (optional, for garnish)
Instructions
Season chicken with salt, pepper, and smoked paprika.
Heat olive oil in a large, deep skillet or paella pan over medium heat. Sear chicken on both sides until browned, then remove and set aside.
In the same pan, sauté onion and bell pepper for 5–7 minutes until softened.
Add garlic and cook for another minute until fragrant.
Add diced tomatoes and cook for about 5 minutes until slightly reduced.
Stir in rice and saffron (or turmeric), mixing to coat well in the tomato mixture.
Pour in chicken broth and stir gently. Nestle the seared chicken back into the rice mixture.
Bring to a gentle simmer. Cook uncovered for 25–30 minutes, or until the rice is tender and most of the liquid is absorbed. Do not stir while cooking to allow the bottom to crisp slightly.
In the last 5 minutes of cooking, scatter peas over the top.
Remove from heat, cover loosely with foil, and let rest for 5–10 minutes.
Garnish with lemon wedges and fresh parsley before serving.
Notes
Add a pinch of cayenne or red pepper flakes for heat.Use boneless thighs or breasts for quicker cooking (adjust time accordingly).Include artichokes, green beans, or olives for added texture and flavor.For a mixed version, add shrimp or mussels during the last 10 minutes of cooking.Do not stir the rice while cooking to allow a crispy socarrat layer to form at the bottom.
