Easy Chicken Paella
A simple covered-skillet chicken and rice dish with paprika, bell pepper, and peas. This home-style version does not use saffron or seafood.
Ingredients
Main Ingredients
- 1 cup rice Ordinary medium- or long-grain white rice, not instant or brown rice
- 2 cups chicken broth Initial cooking liquid; vegetable broth alone does not make the chicken dish vegetarian
- 1 lb boneless chicken thighs Cut into approximately 1-inch pieces
- 1 piece bell pepper, diced Any color of bell pepper works.
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- to taste Salt and pepper
- 1 cup frozen peas Frozen; cook through during the final covered stage, following package directions
- 2 tablespoons olive oil
Only if needed
- 1/4–1/2 cup additional hot chicken broth Use small amounts only if rice is firm and the pan has dried
Instructions
- Cut boneless chicken thighs into approximately 1-inch pieces. Dice the pepper and onion and mince the garlic.
- Heat olive oil in a wide lidded skillet over medium heat. Cook the chicken 5–7 minutes until colored on the outside. Add onion and bell pepper and soften 4–5 minutes; stir in garlic for 30 seconds.
- Add white rice and paprika and stir for about 1 minute. Pour in the initial 2 cups broth, bring to a simmer, lower heat, and cover. Cook 20–25 minutes, checking for nearly tender rice.
- Fold in frozen peas. Cover again and cook about 3–5 minutes, extending as needed to meet the pea package cooking directions and reach at least 165°F in the thick chicken pieces.
- If the rice remains hard but the liquid is absorbed, add some of the separate hot-broth allowance and continue covered. Taste for salt and pepper, remove from heat, and rest covered 5 minutes before dividing into 4 portions.
Notes
Use ordinary white rice and boneless diced thighs. Extra hot broth is only added if needed. Frozen peas must be cooked, and poultry must reach 165°F. The timing includes the final 5-minute rest; different pans and rice may take longer. Chill leftovers promptly and reheat to 165°F.