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Chicken Paella
Created by: Howcan Team
Ingredients
- 1.5 lbs chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1.5 cups Arborio rice
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads
- 4 cups chicken broth
- 1 cup frozen peas
- 1/2 cup pitted green olives
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Season the chicken thighs with salt and pepper.
- In a large paella pan or skillet, heat the olive oil over medium-high heat. Add the chicken thighs and cook until golden brown on both sides. Remove the chicken from the pan and set aside.
- In the same pan, add the chopped onion and cook until softened. Add the minced garlic and cook for another minute.
- Stir in the sliced bell peppers and cook for 3-4 minutes until they start to soften.
- Add the Arborio rice, smoked paprika, and saffron threads to the pan. Stir to coat the rice with the oil and spices.
- Pour in the chicken broth and bring to a simmer. Nestle the browned chicken thighs back into the pan. Cover and cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
- Sprinkle the frozen peas and pitted green olives over the paella. Cover and cook for an additional 5 minutes.
- Remove the pan from the heat and let it rest for 5 minutes before serving.
- Garnish with lemon wedges and serve hot. Enjoy!
The history of paella with chicken dates back to the mid-19th century in Valencia, Spain. Originally a humble peasant dish, it has evolved into a beloved Spanish classic. The dish was traditionally made with rabbit, chicken, and snails, reflecting the agricultural roots of the region. Over time, the recipe has been adapted to include a variety of ingredients, with chicken becoming a popular choice for its versatility and flavor. Renowned chefs like Quique Dacosta and Ricard Camarena have elevated the dish, while restaurants in Valencia, such as La Pepica and Casa Roberto, continue to serve authentic and delicious versions of this iconic dish. The key to a perfect chicken paella lies in the socarrat, the caramelized crust at the bottom of the pan, and the flavorful sofrito base. While chorizo adds a smoky depth to the dish, using chicken allows for a lighter, more delicate flavor profile. Whether enjoyed in Valencia or prepared at home, paella with chicken remains a timeless and satisfying culinary experience.
60 min
6
450 calories
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