Description
This Easy Chicken Paella recipe is a flavorful and colorful Spanish-inspired one-pan meal that combines tender browned chicken, aromatic spices, vibrant vegetables, and hearty short grain brown rice simmered in savory chicken broth with a hint of lemon and saffron. Perfect for a comforting weeknight dinner that comes together with simple ingredients and minimal fuss.
Ingredients
Scale
Chicken
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil, divided
Vegetables and Aromatics
- 1/2 cup onion, diced
- 1 tablespoon garlic, minced
- 2 cups bell peppers, thinly sliced (approx 2 peppers)
- 2 cups sugar snap peas
- 1 cup frozen peas
Spices and Flavorings
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon paprika
- 3 bay leaves
- 1/2 teaspoon dried thyme
- 1/4 teaspoon saffron threads
- 1/4 cup lemon juice
Grains and Liquids
- 1 cup short grain brown rice
- 3 cups chicken broth
Instructions
- Prepare the Chicken: Cube the chicken breasts into 1-inch pieces. Heat 1/2 tablespoon olive oil in a large pan over medium heat. Brown the chicken cubes, cooking for about 15 minutes until nicely browned and cooked through. Remove the cooked chicken from the pan and set aside.
- Sauté Aromatics: Add the remaining 1/2 tablespoon of olive oil to the same pan. Sauté the diced onions and minced garlic until translucent and fragrant, about 5 to 7 minutes.
- Cook Vegetables: Stir in the sliced bell peppers and sugar snap peas. Sauté uncovered for 4 to 6 minutes until the vegetables are slightly tender but still crisp, as they will continue cooking later in the broth.
- Add Rice: Mix the short grain brown rice into the sautéed vegetables. Cook on high heat for 5 minutes to toast the rice slightly.
- Combine and Simmer: Pour in the chicken broth, lemon juice, and all the spices including black pepper, salt, paprika, bay leaves, dried thyme, and saffron threads. Add the cooked chicken back into the pan. Stir everything together and bring the mixture to a boil. Once boiling, cover the pan and reduce heat to a low simmer.
- Cook Rice: Let the paella simmer gently for 30 to 40 minutes, or until the rice is tender and has absorbed the liquid. Stir every 5 to 10 minutes to prevent sticking and ensure even cooking.
- Finish and Serve: Once the rice is fully cooked, stir in the frozen peas and let them warm through for a couple of minutes. Remove bay leaves before serving. Enjoy your flavorful, colorful chicken paella warm.
Notes
- Use short grain brown rice for the best texture similar to traditional paella.
- Do not overcook the vegetables during the sauté step; they will finish cooking in the broth.
- Stir regularly during simmering to avoid rice sticking and burning on the bottom of the pan.
- Saffron threads add a unique flavor and color; if unavailable, turmeric can be substituted, though the flavor will differ.
- Leftovers can be refrigerated for up to 3 days and reheat well in a covered skillet or microwave.
- For a spicier version, add a pinch of cayenne pepper or smoked paprika.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 425
- Sugar: 6g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg
