Description
Chicken Paella brings Spanish coastal flavors straight to your kitchen table, creating a delicious one-pan feast that connects family and friends around warm, fragrant rice and tender meat.
Ingredients
Scale
Main Proteins:
- 1 pound boneless chicken thighs
Base Grains and Liquids:
- 2 cups Bomba rice
- 4 cups chicken broth
Vegetables and Seasonings:
- 1 bell pepper (diced)
- 1 onion (chopped)
- 4 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1 pinch saffron threads
- Salt to taste
- Pepper to taste
Instructions
- Pour 3 tablespoons olive oil into a 12-inch paella pan, heating it to medium-high (375°F) for precise temperature control.
- Drop 1 chopped onion and 4 minced garlic cloves into hot oil, sautéing until they turn translucent and release their aromatic essence, approximately 3-4 minutes.
- Slide 1 diced bell pepper into the pan, stirring frequently until vegetables soften and edges slightly caramelize, about 2 minutes.
- Nestle 1 pound of chicken thighs into the vegetable mixture, sprinkling 1 teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper across the surface.
- Rotate chicken pieces to ensure even browning, cooking for 5-6 minutes until exterior develops a rich golden color.
- Scatter 2 cups Bomba rice across the pan, gently mixing with chicken and vegetables to coat each grain with flavorful oils.
- Pour 4 cups chicken broth and sprinkle a generous pinch of saffron threads evenly across the pan, allowing ingredients to meld together.
- Increase heat to bring liquid to a gentle boil, then immediately reduce to low (250°F), covering pan and letting ingredients simmer undisturbed for 18-20 minutes.
- Remove lid and check rice texture, ensuring liquid is fully absorbed and a crispy bottom layer (socarrat) has formed.
Notes
- Use a wide, flat paella pan or heavy skillet to ensure even cooking and crispy rice bottom.
- Select bone-in, skin-on chicken thighs for deeper flavor and more succulent meat.
- Let the rice develop a golden-brown crust called “socarrat” by resisting the urge to stir during final cooking stages.
- For a gluten-free version, confirm your chicken broth is certified gluten-free and use short-grain rice like Bomba or Calasparra.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg