Paella de Pollo
Kevin Castro
over 1 year ago
A delicious and traditional Spanish dish made with chicken, rice, and a variety of flavorful ingredients.
Cooking Time
45 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
350
Protein
25g
Fat
10g
Sat Fat
2g
Carbs
40g
Chole
80mg
Fiber
4g
Sugar
4g
Sodium
600mg
Ingredients
- 2 cups of chicken broth
- 1 cup of Arborio rice
- 1 pound of chicken thighs, boneless and skinless
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 tomato, diced
- 1 cup of frozen peas
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of saffron threads
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
- Lemon wedges, for serving
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the onion, garlic, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
- Add the diced tomato, smoked paprika, saffron threads, salt, and black pepper. Stir to combine.
- Add the Arborio rice and stir to coat the grains with the vegetable mixture.
- Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover the skillet, and cook for 20 minutes.
- After 20 minutes, uncover the skillet and stir in the frozen peas. Cook for an additional 5 minutes, or until the rice is tender and the liquid has been absorbed.
- While the paella is cooking, grill or broil the chicken thighs until cooked through.
- Serve the paella with the grilled or broiled chicken thighs and lemon wedges on the side.
How does this recipe look?
Find your next favorite recipe with AI