Chicken and Vegetable Paella

10 ingredients

50 minutes

373 kcal

Chicken and Vegetable Paella is a flavorful and colorful one-pot meal that combines tender chicken thighs, aromatic saffron-infused rice, and a variety of vegetables. This dish offers a perfect balance of savory and slightly spicy flavors, making it a satisfying and comforting lunch option. The vibrant colors and fragrant aroma of this dish will surely impress your taste buds.

2 boneless, skinless chicken thighs chicken thighs

1/2 cup diced canned tomatoes canned tomatoes

1, diced red bell pepper

1, finely chopped (adjust to taste) chili pepper

1/2 teaspoon, crushed and soaked in 1 tablespoon of warm water saffron threads

1/2 cup, rinsed arborio rice

1/4 cup, fresh or frozen green peas

1/2, thinly sliced bell pepper

1 teaspoon lemon zest

1 cup chicken broth


Season the chicken thighs with salt and pepper. In a large paella pan or skillet, heat some olive oil over medium-high heat. Add the chicken thighs and cook until browned, about 4 minutes per side. Remove the chicken from the pan and set aside. In the same pan, add the diced tomatoes, red bell pepper, chili pepper, and saffron water. Cook for 5 minutes until the vegetables soften.

Stir in the Arborio rice, green peas, bell pepper, lemon zest, and chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the paella simmer for 20-25 minutes until the rice is cooked and the liquid is absorbed. Make sure to stir occasionally to prevent sticking.

3. Finishing the dish and serving

Once the rice is cooked and the liquid is absorbed, return the chicken thighs to the pan and let them heat through. Adjust seasoning with salt and pepper if needed. Serve the Chicken and Vegetable Paella hot, garnished with fresh parsley and lemon wedges. Enjoy!

5. Final tip

For a twist on this classic recipe, you can add seafood such as shrimp or mussels for a seafood paella variation. You can also customize the vegetables based on your preference, such as adding artichokes, green beans, or asparagus for additional flavors and textures.

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