Paella de Pollo

About this recipe

Experience the vibrant flavors of Spain with this modern take on traditional Chicken Paella. Utilizing best practices in contemporary cooking, this recipe brings out the rich blend of saffron, smoked paprika, and fresh vegetables, all simmered to perfection with tender chicken thighs. Easy to make yet impressively delightful, it's perfect for a satisfying family meal.

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken thighs, boneless and skinless
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup Arborio rice
• 2 cups chicken broth
• 1 tomato, diced
• 1 cup frozen peas
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads
• Salt and pepper to taste
• Lemon wedges, for serving

Directions

1. 1

   Heat the olive oil in a large skillet over medium-high heat.

2. 2

   Brown the chicken thighs until golden, about 5 minutes. Set aside.

3. 3

   In the same skillet, cook onion, garlic, and red bell pepper until softened, about 5 minutes.

4. 4

   Stir in the tomato, smoked paprika, and saffron. Add salt and pepper to taste.

5. 5

   Mix in the Arborio rice, ensuring it is coated with the vegetable mixture.

6. 6

   Pour in the chicken broth and bring to a gentle simmer. Cook covered on low heat for 25 minutes.

7. 7

   Stir in the frozen peas and continue cooking uncovered for 5 minutes until rice is tender.

8. 8

   Serve the paella topped with grilled chicken thighs and lemon wedges.