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Chicken Paella Recipe – A Flavorful One-Pan Classic

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • 2 teaspoons smoked paprika (sweet or mild)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 1 red bell pepper, sliced into thin strips
  • 4 garlic cloves, minced
  • 1 1/2 cups bomba or calasparra rice (or substitute arborio if needed)
  • 1/2 cup dry white wine (optional, can substitute broth)
  • 3 1/2 to 4 cups low-sodium chicken broth, warmed
  • 1/2 teaspoon saffron threads, crushed and soaked in 2 tablespoons warm water
  • 1 cup frozen peas, no need to thaw
  • 1 large tomato, grated (or 1/2 cup crushed tomatoes)
  • 1 bay leaf (optional)
  • Lemon wedges, for serving
  • Fresh parsley, chopped, for garnish

Method
 

  1. Season the chicken: In a bowl, toss the chicken with smoked paprika, salt, and pepper. Let it sit while you prep the vegetables. This quick marinade boosts flavor right from the start.
  2. Warm the broth: Heat the chicken broth in a small pot. Stir in the saffron and its soaking water. Keep it warm over low heat. Warm broth helps the rice cook evenly.
  3. Sear the chicken: Heat the olive oil in a large, wide skillet over medium-high. Add the chicken and brown on both sides, about 5–7 minutes total. Remove to a plate; it doesn’t need to be fully cooked yet.
  4. Sauté the aromatics: Lower to medium heat. Add the onion and bell pepper. Cook until softened and lightly golden, 5–6 minutes. Stir in the garlic and cook 30 seconds until fragrant.
  5. Add tomato and rice: Stir in the grated tomato and cook 2 minutes to thicken slightly. Add the rice and cook, stirring, for 1–2 minutes to coat the grains with the flavorful oil.
  6. Deglaze with wine: Pour in the white wine and simmer until mostly absorbed, scraping up any browned bits from the pan. These bits add deep, savory notes.
  7. Add broth and arrange: Pour in 3 1/2 cups warm broth and add the bay leaf. Stir once to distribute the rice evenly, then stop stirring. Nestle the chicken pieces back in.
  8. Simmer without stirring: Bring to a steady simmer. Cook uncovered over medium to medium-low heat for 15–18 minutes. Adjust the heat to keep gentle bubbles across the surface. Resist stirring; you want the rice to stay in place and cook evenly.
  9. Add peas and finish cooking: Scatter the peas over the top. If the pan looks dry before the rice is tender, add the remaining 1/2 cup broth a little at a time. Cook another 3–5 minutes until the rice is just tender and most liquid is absorbed.
  10. Create the socarrat (optional but great): Increase heat to medium-high for 60–90 seconds, listening for gentle crackling. Don’t stir. This helps form a crisp, caramelized layer at the bottom.
  11. Rest and garnish: Remove from heat, cover loosely with foil, and rest 5–10 minutes. Sprinkle with parsley and serve with lemon wedges. A squeeze of lemon brightens everything.