Chicken Paella

Chicken Paella by EclecticRecipes.com #recipe
Paella is one of those dishes I fell in love with the first time I tasted it. Nothing to me is more comforting than the flavor of saffron. My favorite way to have paella is with lots of seafood in it, but on a busy weeknight, it’s just not possible. This chicken and Spanish chorizo version is my simplest recipe for paella, and quickest. I add lots of bell peppers onions and garlic, and a big pinch of saffron. To save a little money on saffron, I buy Badia brand from the Spanish section of the supermarket, and use to the whole container in my paella.

Chicken Paella by EclecticRecipes.com #recipe

Even though I adore paella, I hadn’t made it in a while because the special large cast iron skillet that I use for paella slipped off the counter, onto the hard tile floor, and broke in half. I was devastated. But T-Fal must have heard my whining because they recently contacted me to see if I wanted to try one of Ingrid Hoffman’s, host of Food Network’s Simply Delicioso, new paella pans. I happily accepted her 14 inch paella pan. I would ordinarily never try anything nonstick, because one of the crucial elements in my paella recipe is the yummy burnt bits at the bottom. However, for a quick  and easy paella, this pan is perfect because it’s nonstick and so easy to clean.

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Chicken Paella Recipe

Ingredients

  • 2 boneless skinless chicken breasts, chopped
  • 2 links Spanish chorizo, chopped
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 large onion, sliced
  • 2 cloves garlic
  • 2 cups rice
  • 4 cups chicken stock
  • 1 large pinch saffron
  • 2 tablespoons olive oil
  • 1/4 cup freshly chopped cilantro

Method

  1. Preheat large skillet or paella pan. Drizzle with olive oil and add chorizo. Saute for 2 – 3 minutes and add chicken. When chicken is done, add bell peppers, onion, and garlic. Saute for 2 – 3 minutes. Add garlic, rice, chicken stock and saffron.
  2. Bring to a boil and reduce to a simmer. Cover tightly with aluminum foil. Simmer for 15 minutes, then turn heat off but leave pan on warm burner. Let paella rest for 15 – 20 minutes before serving. Serve topped with fresh cilantro.

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10 Responses to “Chicken Paella”

  1. 1

    Angie, this paella dish is absolutely stunning and something I’ve always wanted to try. Thanks so much for sharing. I’m so glad to have found your beautiful blog and look forward to seeing more! :) – Georgia

  2. 2
    Paula — February 5, 2011 @ 12:49 pm

    I can`t stop looking at this! It`s absolutely divine and I want to try this…

    Have a great time,
    Paula

  3. 3
    Alison @ Ingredients, Inc. — February 5, 2011 @ 4:30 pm

    I love making paella. This version is so doable!

  4. 4
    Elizabeth — February 5, 2011 @ 5:08 pm

    Wow–I love paella, but have never tried to make it. Your version looks wonderful and I can’t wait to give it a try!

  5. 5
    marla {family fresh cooking} — February 5, 2011 @ 7:27 pm

    I will never forget my first time trying paella in elementary school – love that you used chicken instead of seafood for a twist.

  6. 6
    Shaina — February 5, 2011 @ 10:36 pm

    Paella is one of my favorite foods!

  7. 7
    Fight the Fat Foodie — February 8, 2011 @ 1:06 pm

    This in wonderful and so easy!

  8. Pingback: What’s for Dinner? 6 Weeks of Ideas | Kevin & Amanda

  9. 8
    Holly Day — April 26, 2011 @ 8:50 am

    Mmmm! Paella! I’m fond of paella and, although I’m a zero in the kitchen I enjoy to prepare it! My favorite one is the paella de mariscos but I like the chicken one too! Looks and sounds yummy!

  10. 9
    Lacey Fisher — July 12, 2011 @ 5:46 pm

    on the stove now! smells absolutely delicious! can’t wait to eat it!

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