Easy Chicken Paella
This festive entree may look impressive, but it's easy enough for a weeknight. And feel free to swap in whatever quick-cooking vegetables you have on hand. Just avoid the temptation to stir the rice once you've added the stock! Leaving it undisturbed will help you get that golden crispy layer at the bottom known as the socarrat.
Servings: 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 bone-in, skin-on chicken thighs
- Kosher salt
- Freshly ground black pepper
- 1 onion, finely diced
- 1 red bell pepper, sliced into thin strips
- 1/2 pound (230g) romano beans or green beans, trimmed and cut into 1-inch pieces
- 4 garlic cloves, thinly sliced
- 1 cup canned crushed tomatoes
- 1 teaspoon smoked paprika
- 1/4 teaspoon saffron threads
- 1 1/2 cups Paella rice, bomba, Calasparra, carnaroli, arborio
- 3 cups chicken stock
- 1 bay leaf
- 1 rosemary sprig
- 1/2 cup artichoke hearts, halved or quartered
For Serving
- 3 tablespoons flat-leaf parsley, minced
- 1 lemon, sliced into wedges
Instructions
- Brown the chicken: Heat the olive oil in a large paella pan or a large heavy-bottomed pan over medium heat. Season both sides of the chicken generously with salt and pepper. Place the chicken in the pan skin side down and cook without moving or flipping until the skin releases from the pan and turns golden brown, about 8 minutes. Flip and brown the other side for 3 minutes. Transfer the chicken to a plate and set aside. (The chicken will not yet be fully cooked at this point but will braise later.)
- Cook the vegetables: Add the diced onion and cook, stirring occasionally with a wooden spoon, until they begin to soften, about 5 minutes. Add the sliced red pepper and continue to cook, stirring occasionally, until they begin to brown, about 5 minutes. Add green beans and cook, stirring, for 5 minutes. Add the sliced garlic and cook until fragrant, about 1 minute.
- Add the tomato and spices: Add the crushed tomato, paprika, and 3/4 teaspoon salt. Add the saffron, crumbling the threads a bit by pinching them between your thumb and fingertips. Stir to combine, then cook until the tomato reduces and the pan is almost dry, about 2 minutes.
- Flavor the rice: Add the rice and cook, stirring to coat, for 1 to 2 minutes. Use the wooden spoon to distribute the rice and vegetables in an even layer in the pan. Nestle in the chicken skin side up, along with any accumulated juices from the plate.
- Cook the rice: Pour in the stock and add the bay leaf. From this point forward, do not stir the rice. Once the stock comes to a simmer, reduce the heat to low. Cook for 10 minutes, adjusting the heat as necessary to maintain a simmer.
- Finish the rice: Add the sprig of rosemary and continue to cook until all of the stock has been absorbed and the rice is tender, about 10 to 15 minutes longer. If the rice still isn’t cooked, add another 1/2 cup of stock and continue to cook until absorbed, then check again.
- Rest: Take the pan off the heat and add the artichoke hearts. Let the paella sit, uncovered, for 5 minutes before serving.
- Finish, garnish, and serve: Remove the bay leaf and the sprig of rosemary. Sprinkle with parsley and serve immediately with lemon wedges. If you’re lucky, you may have a layer of crispy rice stuck to the bottom of the pan. Be sure to scoop it up!
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, saffron, and smoked paprika used in this recipe.
- You can make this recipe your own. Add chorizo, white wine, or swap in the veggies you have on hand.
Nutrition
Calories: 491.3kcal | Carbohydrates: 49.7g | Protein: 23.6g | Fat: 22g | Saturated Fat: 5.3g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 10.5g | Trans Fat: 0.1g | Cholesterol: 94.5mg | Sodium: 332.4mg | Potassium: 634.6mg | Fiber: 4g | Sugar: 5.2g | Vitamin A: 1208.4IU | Vitamin C: 35.7mg | Calcium: 63.1mg | Iron: 2.4mg
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