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Chicken Paella
Created by: Howcan Team
Ingredients
- 1.5 lbs chicken thighs, bone-in and skin-on
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1.5 cups Arborio rice
- 1 tsp smoked paprika
- 1/2 tsp saffron threads
- 4 cups chicken broth
- 1 cup frozen peas
- 1/2 cup chopped parsley
- 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 2 tbsp of olive oil over medium-high heat. Add the chicken thighs, skin side down, and cook until golden brown, about 5 minutes. Flip and cook for another 5 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another 1 minute.
- Stir in the sliced red and yellow 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, stirring 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 minutes, or until the rice is tender and the chicken is cooked through.
- Sprinkle the frozen peas over the paella and cook for an additional 2-3 minutes until the peas are heated through.
- Garnish with chopped parsley and serve with lemon wedges. Enjoy!
The history of Spanish Chorizo Paella with chicken instead of chorizo dates back to the Valencia region of Spain. This iconic dish has its roots in the mid-19th century when it was traditionally prepared by farm laborers over an open fire. The rich flavors of saffron-infused rice, tender chicken, and a medley of vegetables create a tantalizing culinary experience. Renowned chefs like Ferran Adrià and José Andrés have put their own modern twists on this classic dish, elevating it to new heights. Today, the best versions of this paella can be found in authentic Spanish restaurants in Valencia, where the use of the finest saffron and Bomba rice is crucial for an authentic taste. Alternatively, some chefs add a touch of smoked paprika to the chicken to mimic the flavors of chorizo, creating a unique and delicious variation.
60 min
6
450 calories
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