Easy Chicken Paella Recipe

This Chicken Paella Recipe brings the bold flavors of Spain to your kitchen with saffron-infused rice, juicy chicken, and a golden socarrat crust. Perfect for family dinners or entertaining, this one-pan dish is both authentic and easy to prepare!

5 from 1 vote

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Course: Main Course

Cuisine: Spanish

Prep Time: 30

Cook Time: 45

Marinating: 15

Total Time: 1 30

Servings:

Calories: 485kcal

Cost: $30

Equipment

15-inch paella pan or large flat-bottomed skillet
Sharp knife For chopping vegetables
Measuring Cups For broth and rice
Large mixing bowl For marinating chicken
Measuring spoons For spices

Ingredients

the Chicken Marinade:

6 chicken thighs bone-in, skin-on
4 cloves garlic minced
1 tablespoon smoked paprika
1 teaspoon oregano
2 tablespoons olive oil
Salt and pepper to taste

the Paella:

2 cups Bomba or Calasparra rice Can substitute with short-grain rice
1 large onion finely diced
2 red bell peppers sliced
4 ripe tomatoes diced
4 cups chicken broth
1 pinch saffron threads Steeped in warm broth
1 cup frozen peas
2 lemons One for cooking, one for serving
¼ cup fresh parsley chopped
4 tablespoons olive oil

Instructions

Marinate Chicken

Mix garlic, paprika, oregano, olive oil, salt, and pepper
Coat chicken thoroughly
Marinate for 30 minutes

Prepare Saffron

Warm ¼ cup broth
Add saffron threads
Let steep for 15 minutes

Cook Chicken

Heat oil in paella pan
Cook chicken skin-side down (8-10 minutes)
Flip and cook additional 5-7 minutes
Remove and set aside

Make Sofrito

Sauté onions until translucent
Add peppers, cook 5 minutes
Add tomatoes, cook until broken down

Complete Paella

Add rice to sofrito
Pour in broths
Return chicken to pan
Simmer 18-20 minutes without stirring
Add peas in final 5 minutes

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition