Easy Chicken Paella

This Easy Chicken Paella recipe will show you how to make paella in just 45 minutes! With onions, peppers and tomatoes, this recipe combines tender chicken with juicy rice. Every bite is bursting with flavor!!

Preparation Time: 10 Minutes

Cook Time: 30 Minutes

Additional Time: 5 Minutes

Total Time: 45 Minutes

Servings: 6

Ingredients for Easy Chicken Paella

• Each portion of olive oil should be divided in four equal parts
• One large Vidalia or yellow onion, diced into small pieces
• Red bell pepper, trimmed and seeded.
• 3 cloves of garlic pressed or minced finely
• Chicken breast diced into bite-sized pieces with pepper and bones, skinless and boneless.
• 1.1 pounds Bomba Rice
• Low-sodium chicken stock, 4 cups (32 ounces)
• Paellero 1 Pack
• One 15-ounce can of petite diced tomatoes
• Add 1 cup of water or chicken broth as needed
• I used frozen peas that I added directly from the freezer.
• Fresh flat-leaf Italian Parsley, 14 to 1/3 cup
• Salt and pepper to taste
• Lemon wedges for garnishing

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Instructions for Easy Chicken Paella

• Add 2 tablespoons of olive oil to a large pan (15+ inches in size if possible), add the onion and pepper and sauté over medium heat for 5 to 8 mins until vegetables start to soften.
• Stir the garlic intermittently. Add it to the pan and cook for about a minute until fragrant. Set aside the sofrito, which is the onion, pepper and garlic.
• Stir and flip the chicken intermittently while adding the remaining 2 tablespoons of olive oil. Cook the chicken until about 50% cooked. Set the chicken and the sofrito aside after removing them from the bread.
• In a pan, toast the Bomba rice for 3 minutes, stirring constantly.
• Add 1 packet of Paellero to the chicken broth and mix well. Add the chicken broth and rice together.
• Add the chicken and sofrito back to the pan, add 1 cup of water and the tomatoes. Simmer on medium heat for 20-25 minutes or until the rice is tender and the chicken is cooked. You may need to use more than one cup of water (or broth), depending on the texture. If the rice is too hard and the liquid has been absorbed or almost absorbed, you may need to add more water.
• Stir in the Parsley and peas. Cook for about 1 to 2 minutes until heated through.
• If necessary, add salt and/or pepper to the paella. How much salt and pepper to use depends on the saltiness of your chicken broth, the tomatoes, whether or not you used Paellero and how salty and spicy you like it. I used 2 teaspoons of salt and 1 tablespoon of pepper.
• Serve immediately with lemon wedges.

Notes

Paella can be stored in the refrigerator for up to 5 days or the freezer for 4 months.

Nutrition

Serving: 1 Calories 319kcal. Carbohydrates 17g. Protein 34g. Fat 13g. Saturated fat 2g. Polyunsaturated fat 10g. Cholesterol 84mg. Sodium 1418mg. Fiber 5g. Sugar 9g.

The nutrition information is calculated automatically and should only be used to approximate.

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