Easy Chicken Paella
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Resting Time
5 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
4913 kcal
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Course
Main Course
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Cuisine
Spanish
Easy Chicken Paella
Description
The recipe begins with browning seasoned chicken thighs in olive oil until the skin is golden and crisp, which adds flavor and texture. Vegetables including onions, red bell pepper, and green beans are cooked in the pan to build savory layers. Garlic is added until fragrant before crushed tomatoes and spices such as smoked paprika and saffron are mixed in, creating a robust base for the rice.
Paella rice is added along with chicken stock, bay leaf, and rosemary sprig. The mixture simmers as the rice absorbs liquid, tenderizing and taking in the aromatic flavors. Artichoke hearts are incorporated near the end to add a tender texture contrast. This method develops a dish with browned chicken and rice infused with Mediterranean spices and vegetables.
Serve sprinkled with minced parsley and lemon wedges, which add fresh brightness and balance. The dish functions as a hearty meal rich in flavors and textures.
Notes suggest customizing the recipe by adding chorizo or white wine, and recommend browsing quality Mediterranean ingredients for an authentic touch.
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 bone-in, skin-on chicken thighs
- kosher salt
- black pepper freshly ground
- 1 onion finely diced
- 1 red bell pepper sliced into thin strips
- 1/2 pound romano beans trimmed and cut into 1-inch pieces, 230g, or green beans
- 4 garlic thinly sliced, cloves
- 1 cup crushed tomatoes canned
- 1 teaspoon smoked paprika
- 1/4 teaspoon saffron threads
- 1 1/2 cups paella rice bomba, Calasparra, carnaroli, arborio
- 3 cups chicken stock
- 1 bay leaf
- 1 rosemary sprig
- 1/2 cup artichoke hearts halved or quartered
For Serving
- 3 tablespoons flat-leaf parsley minced
- 1 lemon sliced into wedges
Instructions
- Brown the chicken: Heat the olive oil in a large paella pan or a large heavy-bottomed pan over medium heat. Season both sides of the chicken generously with salt and pepper. Place the chicken in the pan skin side down and cook without moving or flipping until the skin releases from the pan and turns golden brown, about 8 minutes. Flip and brown the other side for 3 minutes. Transfer the chicken to a plate and set aside. (The chicken will not yet be fully cooked at this point but will braise later.)
- Cook the vegetables: Add the diced onion and cook, stirring occasionally with a wooden spoon, until they begin to soften, about 5 minutes. Add the sliced red pepper and continue to cook, stirring occasionally, until they begin to brown, about 5 minutes. Add green beans and cook, stirring, for 5 minutes. Add the sliced garlic and cook until fragrant, about 1 minute.
- Add the tomato and spices: Add the crushed tomato, paprika, and 3/4 teaspoon salt. Add the saffron, crumbling the threads a bit by pinching them between your thumb and fingertips. Stir to combine, then cook until the tomato reduces and the pan is almost dry, about 2 minutes.
- Flavor the rice: Add the rice and cook, stirring to coat, for 1 to 2 minutes. Use the wooden spoon to distribute the rice and vegetables in an even layer in the pan. Nestle in the chicken skin side up, along with any accumulated juices from the plate.
- Cook the rice: Pour in the stock and add the bay leaf. From this point forward, do not stir the rice. Once the stock comes to a simmer, reduce the heat to low. Cook for 10 minutes, adjusting the heat as necessary to maintain a simmer.
- Finish the rice: Add the sprig of rosemary and continue to cook until all of the stock has been absorbed and the rice is tender, about 10 to 15 minutes longer. If the rice still isn’t cooked, add another 1/2 cup of stock and continue to cook until absorbed, then check again.
- Rest: Take the pan off the heat and add the artichoke hearts. Let the paella sit, uncovered, for 5 minutes before serving.
- Finish, garnish, and serve: Remove the bay leaf and the sprig of rosemary. Sprinkle with parsley and serve immediately with lemon wedges. If you’re lucky, you may have a layer of crispy rice stuck to the bottom of the pan. Be sure to scoop it up!
Notes
- Try adding chorizo or white wine to customize the dish according to your taste preferences.
- Use quality Mediterranean ingredients such as good olive oil, smoked paprika, and saffron for authentic flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 4913 kcal
% Daily Value*
| Calories | 491.3kcal | 25% |
| Carbohydrates | 49.7g | 17% |
| Protein | 23.6g | 47% |
| Fat | 22g | 34% |
| Saturated Fat | 5.3g | 27% |
| Polyunsaturated Fat | 4.2g | 25% |
| Monounsaturated Fat | 10.5g | 53% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 94.5mg | 32% |
| Sodium | 332.4mg | 14% |
| Potassium | 634.6mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 5.2g | 10% |
| Vitamin A | 1208.4IU | 24% |
| Vitamin C | 35.7mg | 40% |
| Calcium | 63.1mg | 6% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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