Easy Chicken Paella
User Reviews
4.4
306 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
5 mins
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Total Time
45 mins
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Servings
6
-
Calories
319 kcal
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Course
Main Course
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Cuisine
Spanish
Easy Chicken Paella
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If you're never made paella before, here's how with this EASY recipe ready in 45 minutes!! Juicy chicken and tender rice with onions, peppers, tomatoes, and more! So much FLAVOR in every bite!!
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Ingredients
- 4 tablespoons olive oil divided
- 1 large sweet Vidalia onion or yellow onion diced small
- 1 red bell pepper trimmed, seeded, and diced small
- 3 cloves of garlic pressed or finely minced
- about 1.25 pounds boneless skinless chicken breast diced into bite-sized pieces, seasoned with salt and pepper
- 1.1 pounds bomba rice
- 4 cups 32 ounces low-sodium chicken broth
- 1 packet Paellero
- one 15-ounce can petite diced tomatoes
- 1 cup water or additional chicken broth, as necessary
- 1 cup peas I used frozen that I added straight from freezer
- ¼ to ⅓ cup fresh flat-leaf Italian parsley minced
- salt and pepper to taste
- Lemon wedges for garnishing
Instructions
- To a large skillet (15+ inches in diameter if possible) or paella pan, add 2 tablespoons olive oil, onion, pepper, and sauté over medium-high heat until vegetables begin to soften and lightly caramelize, about 5 to 8 minutes; stir intermittently.
- Add the garlic and cook until fragrant, about 1 minute; stir intermittently. Remove the sofrito (the onion, pepper, and garlic) from the pan; set aside.
- Add the remaining 2 tablespoons olive oil, chicken, season with salt and pepper, and cook the chicken until it’s about 50% cooked through, stirring and flipping intermittently. Remove from the pan; set aside with the sofrito.
- Add the bomba rice and cook to toast the rice for about 3 minutes, stirring intermittently.
- To the chicken broth, add 1 packet Paellero, and stir to combine. Add the chicken broth to the rice.
- Add the sofrito and chicken back to the skillet, add the tomatoes, 1 cup water, and simmer over medium-low heat for about 20 to 25 minutes or until rice is tender, chicken is cooked through, and liquid is absorbed. If necessary, you may need to add more than 1 cup water (or chicken broth) based on the texture of the rice. Taste it near the end of the cooking period and if it’s too firm and all the liquid is absorbed or nearly so, add a bit more water using your judgment.
- Add the peas, parsley, stir to combine, and cook for 1 to 2 minutes to warm through.
- Taste the paella and add salt and pepper, if necessary, to taste. The saltiness of the chicken broth, tomatoes, whether you used Paellero, and personal preference for salt and pepper will dictate how much to use. I used about 2 teaspoons salt and 1 teaspoon pepper.
- Garnish with lemon wedges and serve immediately.
Notes
- Storage: Paella will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Nutrition Information
Show Details
Serving
1
Calories
319kcal
(16%)
Carbohydrates
17g
(6%)
Protein
34g
(68%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
10g
Cholesterol
84mg
(28%)
Sodium
1418mg
(59%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 319kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 34g | 68% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 84mg | 28% |
| Sodium | 1418mg | 59% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
306 reviews
Good
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