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Homemade Easy Chicken Paella photo

Easy Chicken Paella

This Easy Chicken Paella is a one-pot wonder that bursts with vibrant Spanish flavors!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Spanish
Ingredients Equipment Method Notes

Ingredients
  

For the Paella:
  • 4 tablespoons olive oil divided
  • 1 large sweet Vidalia onion or yellow onion, diced small
  • 1 red bell pepper trimmed, seeded, and diced small
  • 3 cloves garlic pressed or finely minced
  • 1.25 pounds boneless skinless chicken breast diced into bite-sized pieces, seasoned with salt and pepper
  • 1.1 pounds Bomba rice
  • 4 cups low-sodium chicken broth (32 ounces)
  • 1 packet Paellero
  • 1 can petite diced tomatoes (15-ounce)
  • 1 cup water or additional chicken broth, as necessary
  • 1 cup peas I used frozen that I added straight from freezer
  • ½ cup fresh flat-leaf Italian parsley minced
  • Salt and pepper to taste
  • Lemon wedges for garnishing

Equipment

  • Large skillet or paella pan
  • Wooden spoon
  • Measuring cups and spoons
  • Sharp knife and cutting board

Method
 

Cooking Instructions:
  1. In your large skillet or paella pan, heat 2 tablespoons of olive oil over medium heat. Once hot, add the diced onion and red bell pepper. Sauté for about 5-7 minutes, or until the vegetables are softened and fragrant. Stir in the minced garlic and cook for an additional minute, until it’s just golden.
  2. Add the diced chicken breast to the pan, seasoning it generously with salt and pepper. Cook for about 7-10 minutes, stirring occasionally, until the chicken is browned and cooked through.
  3. Stir in the Bomba rice and the packet of Paellero. Mix well to coat the rice in the oil and flavors, allowing it to toast for about 2-3 minutes. This step enhances the rice’s texture and flavor.
  4. Pour in the low-sodium chicken broth, petite diced tomatoes (with their juices), and 1 cup of water. Stir everything together and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and allow it to simmer.
  5. Cover the pan with a lid or aluminum foil and let it simmer for about 20 minutes. Avoid stirring during this time, as you want the rice to develop a lovely crust on the bottom.
  6. After 20 minutes, remove the lid and add the frozen peas directly to the pan. Gently fold them into the rice mixture and cover again. Cook for an additional 5 minutes, or until the rice is tender and has absorbed most of the liquid.
  7. Once done, remove the pan from heat and let it sit for about 5 minutes. Fluff the rice with a fork, then sprinkle with fresh parsley and season with additional salt and pepper to taste. Serve your Easy Chicken Paella with lemon wedges for squeezing over the top, enhancing the flavors even further.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze leftovers for up to 2 months; thaw overnight in the fridge before reheating.
  • Add a splash of chicken broth or water when reheating to restore moisture.