Spanish Chicken Paella
A traditional Spanish dish made with chicken, rice, and vegetables, cooked to perfection in a savory broth.
Ingredients
- ●1 pound, cut into 1-inch pieces chicken breastboneless and skinless
- ●1 cup uncooked white rice
- ●2 cups chicken broth
- ●1 teaspoon smoked paprika
- ●2 cloves, minced garlic
- ●1 medium, diced tomato
- ●1 medium, diced red bell pepper
- ●1 can, drained and chopped artichoke hearts
- ●2 tablespoons olive oil
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Heat the olive oil in a large paella pan or skillet over medium-high heat.
- 2
Add the chicken and cook until browned, about 5-7 minutes. Remove from heat and set aside.
- 3
Add the garlic, tomato, and red bell pepper to the pan and cook until the vegetables are tender, about 5 minutes.
- 4
Add the smoked paprika, artichoke hearts, chicken broth, salt, and black pepper to the pan and stir to combine.
- 5
Add the rice to the pan and stir to coat with the vegetable mixture.
- 6
Add the cooked chicken back to the pan and stir to combine.
- 7
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
- 8
Remove from heat and let rest for 5 minutes before serving.