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Paella with chicken

Author
Cookinero 2 Oct 2025
1810
Paella with chicken

Chicken paella is a bit like the pilaf we are used to. It consists of rice, meat and vegetables. The classic recipe for this Mediterranean dish necessarily includes saffron. It is cooked in olive oil and chicken broth. To cook paella, it is better to use a frying pan with low sides and a thick bottom.

How to cook Paella with chicken

Step 1

Paella with chicken

Make broth. Boil the chicken in salted water. You should get 1.5 liters of broth. Remove the chicken from the broth. If necessary, separate the meat from the bones.

Step 2

Paella with chicken

Fry the meat and vegetables. Fry the boiled meat in a frying pan until golden brown. Remove the cooked chicken to a separate bowl. In the same oil, simmer the tomatoes, bell pepper, garlic, onion, and paprika for 4-5 minutes. Add salt and pepper.

Step 3

Paella with chicken

Finish cooking. Add rice to the vegetables. Stir. Fry for 3-5 minutes. Add chicken to the rice. Pour the broth over the contents. Simmer for 10-15 minutes. Pour in white wine. Simmer until the liquid has completely evaporated. Add green peas, stir.

Paella with chicken - FAQ About Ingredients, Baking Time and Storage

For authentic paella, it's best to use short-grain rice like Bomba or Calasparra, which absorb more liquid without becoming mushy. You can substitute with Arborio rice in a pinch, but avoid long-grain varieties as they won't achieve the same creamy-yet-firm texture.
Allow the paella to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The rice is best when reheated, so it's not recommended to freeze it as the texture can become grainy.
To make a vegetarian version, simply omit the chicken. Use a rich vegetable broth instead of chicken broth and add hearty vegetables like artichoke hearts, broad beans, and roasted red peppers for depth of flavor. You might also add smoked paprika to mimic some of the savoriness.
If your rice is undercooked, add a small amount of warm broth or water (a few tablespoons at a time), cover the pan, and let it simmer on low heat for a few more minutes. Avoid stirring vigorously as this can break the rice and make the dish gummy.
Paella is a complete meal in itself! For a traditional Spanish touch, serve it with lemon wedges for squeezing over the top and a simple side salad of mixed greens with a light vinaigrette. Crusty bread is also excellent for soaking up the flavorful socarrat (the crispy bottom layer).
Yes, you can use raw chicken. Cut boneless, skinless chicken thighs into chunks and brown them directly in the pan before adding the vegetables. This method adds more flavor from the Maillard reaction, though the broth will be less rich unless you use a pre-made stock.

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