Chicken Paella
is a classic Spanish rice dish that originated in the Valencia region. It's a delicious and flavorful one-pan meal typically made with chicken, rice, saffron, and a variety of vegetables and spices. Here's a traditional Chicken Paella recipe for you to try:
Ingredients:
- - 2 tablespoons olive oil
- - 4 chicken thighs, bone-in and skin-on
- - 1 onion, finely chopped
- - 1 red bell pepper, thinly sliced
- - 1 green bell pepper, thinly sliced
- - 2 cloves garlic, minced
- - 1 1/2 cups Arborio or short-grain rice
- - 4 cups chicken broth
- - 1/2 teaspoon saffron threads (or a pinch of saffron powder)
- - 1 teaspoon smoked paprika
- - 1/2 teaspoon dried oregano
- - 1/2 teaspoon ground turmeric (optional, for color)
- - 1 cup frozen peas
- - 1/2 cup sliced green olives (optional, for garnish)
- - Lemon wedges, for serving
- - Fresh parsley, chopped, for garnish
- - Salt and pepper to taste
Instructions:
1. In a large paella pan or a wide and shallow skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then place them in the pan, skin-side down. Brown the chicken on both sides until golden, about 4-5 minutes per side. Remove the chicken from the pan and set it aside.
2. In the same pan, add the chopped onion and bell peppers. Sauté until they become tender and slightly caramelized, about 5-6 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes.
3. Add the rice to the pan, stirring well to coat it with the oil and flavors. Toast the rice for a minute or two until it becomes slightly translucent.
4. In a separate small bowl, steep the saffron threads in a couple of tablespoons of warm water for a few minutes. This will infuse the saffron's color and flavor into the dish.
5. Pour the chicken broth into the pan and add the saffron-infused water, smoked paprika, dried oregano, and ground turmeric (if using). Stir well to combine all the ingredients.
6. Arrange the chicken thighs evenly on top of the rice mixture in the pan. Reduce the heat to medium-low and let the paella simmer uncovered for about 15 minutes.
7. Sprinkle the frozen peas over the paella and continue cooking for another 5-10 minutes or until the rice is cooked and has absorbed most of the liquid. Avoid stirring the paella during this time to develop the signature socarrat - the crispy layer of rice at the bottom.
8. Once the rice is cooked, remove the pan from the heat. Garnish the Chicken Paella with sliced green olives (if using), chopped parsley, and lemon wedges.
9. Serve the paella directly from the pan at the table, allowing everyone to help themselves and enjoy this flavorful Spanish delight!
Enjoy your homemade Chicken Paella, and feel free to customize the recipe by adding other ingredients like shrimp, mussels, or chorizo to create your own variation.
