Chicken Paella
This Chicken Paella recipe is inspired by the real deal but is a little simpler to make for a family dinner. The flavours are still deep and aromatic and the texture is out of this world: crispy rice at the bottom, tender rice on top, and studded with flavourful veggies and juicy pieces of chicken thigh.
Servings: 4
Ingredients
- 2 tablespoons avocado oil any variety
- 4 chicken breasts (skinless, boneless) or cubed thighs
- ½ teaspoon salt to taste
- ¼ teaspoon pepper to taste
- 1 onion finely diced
- 1 red bell pepper finely diced
- 6 cloves garlic minced
- 1 tablespoon paprika to taste
- additional salt to taste
- 1.5 cups jasmine rice any variety you prefer
- 1.5 cups plain tomato sauce or can of crushed tomatoes
- 2.5 cups vegetable broth or chicken broth
- pinch saffron optional
- parsley/green onions for garnish
Instructions
- In a big pan on the stove on medium high heat, heat up the oil of choice. Add the cubed and seasoned chicken pieces and sear on each side for 1 to 2 minutes or until light golden.
- Remove the chicken from the pan and add the onions, bell pepper, and garlic. Sauté for about a minute and add a tiny splash of broth just to loosen that flavor. Add paprika and salt to taste and stir.
- Add the rice and stir, the tomato sauce and stir again, and add your semi-cooked chicken breast cubes back in. Now top it off with the vegetable broth and stir again.
- Pinch of saffron is optional, let it come to a boil, reduce the heat to medium-low, cover it and let it go for 25 minutes or until the rice is soft and most of the liquid has absorbed. Garnish, let it rest for 5-10 minutes and enjoy.
Video
Nutrition
Calories: 500kcal | Carbohydrates: 68g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1452mg | Potassium: 921mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2539IU | Vitamin C: 48mg | Calcium: 54mg | Iron: 2mg
