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Chicken and Paella

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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.

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

  1. Season chicken with salt, pepper, and smoked paprika.
  2. 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.
  3. In the same pan, sauté onion and bell pepper for 5–7 minutes until softened.
  4. Add garlic and cook for another minute until fragrant.
  5. Add diced tomatoes and cook for about 5 minutes until slightly reduced.
  6. Stir in rice and saffron (or turmeric), mixing to coat well in the tomato mixture.
  7. Pour in chicken broth and stir gently. Nestle the seared chicken back into the rice mixture.
  8. 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.
  9. In the last 5 minutes of cooking, scatter peas over the top.
  10. Remove from heat, cover loosely with foil, and let rest for 5–10 minutes.
  11. 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.

Nutrition

Find it online: https://cookibly.com/chicken-and-paella/