This easy chicken paella recipe uses the delicious, mild, tasty and somehow addictive chicken meat as the only ingredient of animal origin and the essence of traditional Spanish paella.
Not only is a simple and interesting meat paella, with its particular flavor, but it is also an alternative to seafood paella for allergy sufferers, or for those intolerant to other meats present in other types of this dish.
Furthermore, this is an easy recipe (actually one of the easiest meat paella), especially for those who don’t live in Spain, or they just want to cook quick paella with the ingredients found at home.
This recipe can help you kick-start mastering Paella
Chicken Paella Ingredients
🥘 Difficulty: Easy
🥘 Serves: 4
🥘 Nutrition: 410 Kcal
- 400g medium-grain rice
- 5 chicken thighs or drumsticks (breast is valid on emergencies)
- 1 small onion
- 1 small red pepper
- 100g green or runner beans
- 800ml chicken stock
- 2 grated mature tomatoes
- 1 cup cooked green peas
- 1 tbsp. sweet pepper or paprika
- A little bit of rosemary
- Extra Virgin Olive oil
- Black pepper powder
How to make an easy chicken paella
🥘 Total time: 1h
🥘 Prep time: 15′
🥘 Cooking time: 45′
This is an easy recipe, almost basic I would say. And, as you can see, it was made in a normal pan, not in a paella. So bookmark this page, follow the steps and be ready to enjoy a non-fully-traditional but tasty dish at home.
Pour olive oil into the paella pan
Heat over medium heat
Add the pepper, the beans, and the garlic
Stir while softening
Season the chicken pieces with salt and black pepper
Sauté them in the hot oil until they get browned
Sprinkle the paprika and saffron
Let it sauté for about 5 minutes to infuse
Take out the pieces of meat and pepper from the paella
It is time to make the “sofrito“
Add the finely chopped onion
Sauté until tender
Add the grated tomato
Let it cook and slightly evaporate until it becomes a dark red paste.
Add the meat a back to the pan
Stir to mix it with the sofrito
Add half of the peppers back
Stir and keep cooking for a few more minutes
Pour the hot stock
Increase the heat to boil
Add the rice and stir for the last time
Make sure the rice is completely covered by the stock
Cook for 10 minutes over high heat and then lower the heat to continue for another 10 minutes
Until there is no liquid (almost)
Once most of the liquid has been absorbed, try the rice
If it is still hard, add more stock and continue cooking for a few more minutes until al dente.
Cover the pan
Let it cook for 5 more minutes
Turn off the heat
Decorate the paella with a few slices of lemon, the rest of the roasted peppers and rosemary.
Once it has rested for 10 minutes, it can be served