Easy Chicken Paella
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
5 mins
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Total Time
45 mins
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Servings
6
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Calories
319 kcal
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Course
Main Course
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Cuisine
Spanish
Easy Chicken Paella
Description
The paella begins by sautéing diced onion and red bell pepper in olive oil until they soften and lightly caramelize, creating a flavorful base called sofrito. Garlic is added briefly for aroma and then removed with the vegetables to set aside. The chicken seasoned with salt and pepper is sautéed until halfway cooked before being removed. Bomba rice is toasted in the pan to add a subtle nutty flavor and then cooked with chicken broth mixed with a paellero seasoning packet, along with the sofrito and chicken returned to the pan. Diced canned tomatoes and water are added, and the mixture simmers on medium-low heat for 20-25 minutes until the rice is tender. Frozen peas are stirred in toward the end, and fresh Italian parsley adds a bright herbal finish. Lemon wedges provide optional acidity when serving.
This paella is a heartier dish combining multiple textures—from tender chicken to soft rice and fresh peas—making it suitable as a main course. The method uses common pantry ingredients and a spice packet to achieve a flavorful rice dish with minimal fuss. Leftover paella stores well refrigerated for up to 5 days or frozen for up to 4 months.
Ingredients
- 4 tablespoons olive oil divided
- 1 sweet Vidalia onion diced small, or yellow onion, large
- 1 red bell pepper trimmed, seeded, and diced small
- 3 cloves garlic pressed or finely minced
- chicken breast diced into bite-sized pieces, seasoned with salt and pepper, boneless, skinless, about 1.25 pounds
- 1.1 pounds bomba rice
- 4 cups chicken broth low-sodium, 32 ounces
- 1 paellero seasoning packet
- diced tomatoes petite, canned, 15-ounce can
- 1 cup water or additional chicken broth, as necessary
- 1 cup pea I used frozen that I added straight from freezer
- ¼ to ⅓ cup Italian parsley minced, fresh, flat-leaf
- salt to taste
- black pepper to taste
- lemon for garnishing, wedges
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
- Store leftover paella airtight in the refrigerator for up to 5 days.
- For longer storage, freeze paella in sealed containers for up to 4 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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