Chicken Paella
A one-pan chicken paella recipe with tender seared chicken thighs, saffron rice, smoked paprika, and a golden, crisp-bottomed finish.
Equipment
- Large wide skillet (or paella pan with lid)
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 4 bone-in skin-on chicken thighs
- 2 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 ½ cups bomba or short grain rice
- 1 ½ tsp smoked paprika
- ½ tsp saffron threads
- 1 cup diced tomatoes
- 3 cups chicken broth
- ¾ cup frozen peas
- 1 cup cherry tomatoes halved
- 1 lemon cut into wedges
- ¼ cup fresh parsley chopped
- Salt and pepper to taste
Instructions
- Sear the Chicken and Build the BaseSeason the chicken with salt, pepper, and smoked paprika, then sear in olive oil until golden before setting aside.Cook the onion and garlic in the same pan, stir in the rice with the remaining paprika and saffron, then add the diced tomatoes and chicken broth.Mix well and bring to a gentle simmer.
- Simmer, Add the Vegetables, and RestReturn the chicken to the pan, cover, and cook until the rice is nearly tender. Add the peas and cherry tomatoes, then cook for a few more minutes.Remove the lid for the last 2–3 minutes to create the crispy socarrat, then let the paella rest for 5 minutes before serving with lemon wedges and parsley.
Notes
- Resist stirring the rice after adding the broth so a crispy bottom layer can form.
- Toast the rice with the paprika and saffron for extra flavor.
- For a chicken and chorizo paella, add sliced chorizo to the pan along with the chicken. Finish with a squeeze of fresh lemon for the best flavor.