Easy Chicken Paella

I love making Easy Chicken Paella when I want something flavorful but don’t have hours to spend in the kitchen. This Spanish-inspired dish brings together tender chicken, colorful vegetables, and perfectly seasoned rice in one pan. What makes it even better is that you can have this restaurant-quality meal on your table in about 45 minutes.

When I first tried making paella at home, I thought it would be complicated. But this recipe changed my mind completely. It uses simple ingredients you can find at any grocery store, and the steps are straightforward enough for weeknight cooking.

The combination of saffron-scented rice, juicy chicken pieces, and vibrant veggies creates a meal that looks impressive but requires minimal effort.

Ingredients

• 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 of garlic, pressed or finely minced
• About 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces, seasoned with salt and pepper
• 1.1 pounds Bomba rice
• 4 cups (32 ounces) low-sodium chicken broth
• 1 packet Paellero seasoning
• One 15-ounce can petite diced tomatoes
• 1 cup water, or additional chicken broth, as necessary
• 1 cup peas (I used frozen that I added straight from freezer)
• ¼ to ⅓ cup fresh flat-leaf Italian parsley, minced
• Salt and pepper, to taste
• Lemon wedges, for garnishing

Equipment

• Large paella pan or wide shallow skillet (at least 13-14 inches)
• Wooden spoon
• Sharp knife
• Cutting board
• Measuring cups and spoons

How to Make Chicken Paella

• Heat 2 tablespoons of olive oil in your paella pan over medium-high heat. Add the diced chicken pieces and cook them until they’re golden brown on all sides, about 5-7 minutes. Transfer the chicken to a plate and set aside.

• Add the remaining 2 tablespoons of olive oil to the same pan. Toss in the diced onion and red bell pepper. Cook these vegetables for about 5 minutes until they start to soften. Add the minced garlic and cook for another minute until fragrant.

• Pour in the Bomba rice and stir it around for 2-3 minutes. This helps toast the rice slightly and coat it with the oil and vegetable flavors. Add the Paellero seasoning packet and stir to distribute evenly.

• Pour in the chicken broth and diced tomatoes with their juice. Bring the mixture to a simmer. Return the cooked chicken to the pan, distributing it evenly. From this point, resist the urge to stir – this is key for developing the crispy bottom layer called socarrat.

• Let the paella cook uncovered for about 20-25 minutes. If the liquid absorbs too quickly and the rice isn’t tender yet, add the additional water or broth around the edges of the pan. During the last 5 minutes of cooking, scatter the frozen peas across the top.

• Once the rice is tender and most of the liquid has been absorbed, increase the heat to high for 2-3 minutes to create that crispy bottom. You’ll hear crackling sounds – that’s what you want! Remove from heat, sprinkle with fresh parsley, and let it rest for 5 minutes before serving.

Which Rice is Best for Paella?

Bomba rice is the traditional choice for authentic paella. This short-grain Spanish rice absorbs liquid exceptionally well while maintaining its shape and texture. It can soak up three times its volume in liquid without becoming mushy.

If you can’t find Bomba rice, Calasparra rice makes an excellent substitute. In a pinch, you can use Arborio rice (the kind used for risotto), though the texture will be slightly different. Avoid using long-grain rice like basmati or jasmine – they won’t give you the right consistency.

The Essential Spices for Paella

The Paellero seasoning packet contains the classic spice blend for paella, including saffron, paprika, garlic, and other aromatics. Saffron gives paella its distinctive golden color and subtle floral flavor. Spanish paprika (pimentón) adds depth and a slight smokiness.

If you can’t find Paellero packets, you can make your own blend with a pinch of saffron threads, 1 teaspoon smoked paprika, ½ teaspoon regular paprika, ¼ teaspoon turmeric, and a pinch of cayenne pepper.

Variations

For seafood lovers, swap the chicken for shrimp, mussels, and calamari. Add the seafood during the last 10 minutes of cooking to prevent overcooking. You can also make a mixed paella by keeping half the chicken and adding some seafood.

Vegetarian paella works beautifully too. Replace chicken with chickpeas and add artichoke hearts, green beans, and lima beans. Use vegetable broth instead of chicken broth.

Try adding Spanish chorizo for extra flavor. Brown sliced chorizo with the chicken at the beginning. The oils from the chorizo will infuse the entire dish with smoky, paprika-rich flavors.

Serving Ideas

Serve your paella directly from the pan for an authentic presentation. Set the pan in the center of the table with lemon wedges arranged around the edges. Guests can squeeze fresh lemon juice over their portions.

A simple green salad with sherry vinaigrette makes a nice accompaniment. Spanish-style roasted red peppers or pan con tomate (tomato bread) work well as starters. For drinks, try Spanish wine like Albariño or Tempranillo, or make a pitcher of sangria.

Notes

• Don’t stir the paella once you add the broth. This allows the bottom to caramelize properly. The socarrat (crispy bottom) is considered the best part.
• Use a wide, shallow pan for best results. The rice should be no more than ¾ inch thick in the pan. This ensures even cooking and proper liquid evaporation.
• Taste and adjust seasoning at the end. The canned tomatoes and broth can vary in saltiness, so always check before serving.

Common Questions

Can I make paella ahead of time?
Paella tastes best fresh from the pan. However, you can prep all your ingredients earlier in the day. Dice the vegetables, cut the chicken, and measure out your spices.

Why isn’t my rice cooking evenly?
Make sure your pan is level and the heat is distributed evenly. If using a very large pan on a standard burner, rotate the pan occasionally. Also, ensure your rice layer isn’t too thick.

How do I know when the paella is done?
The rice should be tender but still have a slight bite. Most of the liquid should be absorbed, and you should hear crackling sounds when you increase the heat at the end.

Can I use brown rice?
Brown rice won’t work well in traditional paella because it requires different cooking times and liquid ratios. Stick with short-grain white rice varieties for best results.

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