Easy Chicken Paella Recipe
Easy Chicken Paella Recipe that's bursting with flavor! A one-pan, foolproof dish perfect for weeknights or entertaining—simple, bold, and satisfying.
Ingredients
- 2 boneless skinless chicken thighs (or breasts), cut into bite-sized pieces
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 medium tomato grated or finely chopped
- 1 cup short-grain rice bomba or arborio
- 2 ½ cups chicken broth warmed
- 1 tsp smoked paprika
- ¼ tsp saffron threads optional, soaked in 1 tbsp warm water
- ½ tsp chili flakes optional
- Salt and black pepper to taste
- 1 tbsp olive oil
- ½ cup frozen peas thawed
- Lemon wedges for serving
Instructions
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until browned (4–5 mins). Push to the side of the pan.
- Sauté the Aromatics: Add onion to the pan and sauté until soft (2 mins). Stir in garlic, tomato, and paprika. Cook for 2–3 mins.
- Toast the Rice: Add rice, stir to coat, and cook for 1–2 mins until lightly toasted.
- Add Broth and Saffron: Pour in the broth and saffron water. Stir gently, bring to a simmer, then reduce heat. Do not stir after this point.
- Simmer: Cover loosely and cook on low heat for 18–20 mins until rice is tender and liquid is absorbed.
- Finish with Peas: Add peas during the last 5 minutes of cooking. Remove from heat and let rest, covered, for 5–7 mins.
- Serve: Fluff rice gently. Serve with lemon wedges for brightness.
Notes
Rough Calorie Breakdown (per serving):
- Chicken thighs (2 total / ~150g per serving): ~200 kcal
- Olive oil (1 tbsp total): ~30 kcal
- Short-grain rice (1 cup / ~50g per serving): ~180 kcal
- Chicken broth (2½ cups): ~15 kcal
- Vegetables (onion, tomato, garlic, peas): ~25–35 kcal
- Spices & lemon wedge: Negligible