Easy Chicken Paella

easy-chicken-paella
Photo by Charles Masters
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 600 calories
    • Fat 31 g (8 g saturated fat)
    • Cholesterol 140 mg
    • Sodium 630 mg
    • Protein 30 g
    • Carbohydrate 48 g
    • Sugar 3 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 34 mg

Heat the oil in a large Dutch oven or pot over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, skin-side down, until the skin is browned and crisp (the meat doesn’t have to be cooked through), 6 to 8 minutes. Transfer to a plate; reserve the pot.

Add the onion and bell pepper to the reserved pot. Cook, stirring occasionally, until soft, 6 to 8 minutes. Add the garlic and paprika. Cook until fragrant, 1 to 2 minutes. Stir in the rice, broth, and 1/2 teaspoon salt. Place the chicken, skin-side up, on top of the rice and vegetables. Cover, bring to a boil, and reduce heat to a simmer. Cook, covered, until the rice is tender and the broth has evaporated, 25 to 30 minutes.

Serve topped with the pickled jalapeños and chives.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 4 bone-in, skin-on chicken thighs (1 1/4 pounds total)
  3. Check Kosher salt and black pepper
  4. Check 1 large onion, chopped
  5. Check 1 red bell pepper, chopped
  6. Check 3 cloves garlic, chopped
  7. Check 1 teaspoon smoked paprika
  8. Check 1 cup short-grain white rice
  9. Check 2 cups low-sodium chicken broth
  10. Check pickled jalapeños and chopped fresh chives, for serving

Directions

  1. Heat the oil in a large Dutch oven or pot over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, skin-side down, until the skin is browned and crisp (the meat doesn’t have to be cooked through), 6 to 8 minutes. Transfer to a plate; reserve the pot.
  2. Add the onion and bell pepper to the reserved pot. Cook, stirring occasionally, until soft, 6 to 8 minutes. Add the garlic and paprika. Cook until fragrant, 1 to 2 minutes. Stir in the rice, broth, and 1/2 teaspoon salt. Place the chicken, skin-side up, on top of the rice and vegetables. Cover, bring to a boil, and reduce heat to a simmer. Cook, covered, until the rice is tender and the broth has evaporated, 25 to 30 minutes.
  3. Serve topped with the pickled jalapeños and chives.