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–+ servings
Warm spanish chicken paella fills a bowl, garnished with fresh parsley and lemon wedges.

Spanish Chicken Paella

5 from 1 vote
Aliana Recipes
A vibrant, savory skillet meal featuring tender poultry and golden rice infused with saffron. This one-pan dinner delivers a beautiful, comforting bite with bright peas and smoky paprika.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings:4 people
Course:Dinner
Cuisine:Spanish
Calories:450kcal
Cost:$14
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil Prevents sticking
  • 1 pound boneless, skinless chicken thighs Cut into bite-sized pieces
  • 1 medium yellow onion Diced
  • 1 red bell pepper Diced
  • 3 cloves garlic Minced
  • 1 ½ cups Arborio rice Or short-grained rice
  • ½ teaspoon smoked paprika Adds woodsy flavor
  • ¼ teaspoon saffron threads Crushed
  • 1 can diced tomatoes (14 ½ ounces) Drained
  • 3 cups low-sodium chicken broth Cooks the rice
  • 1 cup frozen green peas Stirred in at the end
  • Salt and pepper To taste
  • Fresh parsley Chopped, for garnish
  • Lemon wedges For serving

Equipment

  • 1 Large skillet Wide enough to spread the rice
  • 1 Wooden spoon For stirring the vegetables
  • 1 Tongs For turning the chicken pieces

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat and cook the seasoned chicken pieces on all sides to render their fat.
    Metal tongs flip golden brown chicken chunks inside a sizzling cast iron skillet.
  2. Add the onion and red bell pepper to the same pan until softened, then stir in the minced garlic.
  3. Stir the Arborio rice, smoked paprika, and crushed saffron into the skillet until well-coated with the oil.
    A wooden spoon mixes firm arborio rice with vibrant red spices and diced vegetables.
  4. Pour in the diced tomatoes and chicken broth, return the chicken to the pan, and simmer covered for twenty-five minutes.
  5. Stir the frozen green peas into the skillet and cook for an additional five minutes before garnishing with fresh parsley.

Nutrition

Serving: 350g (1 plate)Calories: 450kcalCarbohydrates: 58gProtein: 32gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 105mgSodium: 480mgPotassium: 620mgFiber: 6gSugar: 8gVitamin A: 1500IUVitamin C: 45mgCalcium: 60mgIron: 3.5mg

Notes

Avoid stirring the pan once the broth begins to simmer; leaving it undisturbed allows the rice to absorb the liquid evenly and form a delicious crust on the bottom.